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Get Healthy Tri-State: Potato and eggs scramble is healthy, low in cholesterol
HUNTINGTON -- This recipe for potato and egg scramble is low in cholesterol and is recommended by the American Heart Association.
This recipe serves four, with a half-cup of potato and egg scramble and two tablespoons of stewed tomatoes per serving.
A topping of stewed tomatoes adds zip to this potato and egg breakfast dish.
Ingredients needed:
1 cup egg substitute
11/2 ounces low-fat tub cream cheese, cut into small pieces
1 teaspoon all-purpose salt-free seasoning blend
1 teaspoon olive oil
11/2 cups frozen diced hash brown potatoes
2/3 cup chopped onion
1/4 cup diced red bell pepper
1/2 cup no-salt-added canned stewed tomatoes, undrained
4 sprigs fresh cilantro
In a small bowl, whisk together the egg substitute, cream cheese, and seasoning blend until almost smooth.
Put the oil in a large nonstick skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Add the potatoes, onion, and bell pepper, stirring to combine. Cook for eight to nine minutes, or until golden brown, stirring frequently. Reduce the heat to medium. Pour in the egg substitute mixture. Cook for 1 to 2 minutes, or until the mixture is set, stirring occasionally.
Meanwhile, put the stewed tomatoes with liquid in another small bowl. Cut the tomatoes into bite-size pieces.
To serve, spoon the potato and egg mixture onto plates. Spoon the tomatoes on top. Garnish with the cilantro.
This recipe includes 147 calories per serving, with 3 grams of total fat, 7 milligrams of cholesterol, 196 milligrams of sodium, 20 grams of carbohydrates, 2 grams of fiber and 9 grams of protein.
