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Gluten-Free Herbed Potato Egg Scramble

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Gluten-Free Herbed Potato Egg Scramble
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.

Ingredients

2
teaspoons canola oil
1
medium red potato, unpeeled, cut into 1/2-inch pieces (3/4 to 1 cup)
1/8
teaspoon salt
3
tablespoons water
1 1/2
cups fat-free egg product or 6 eggs
1/2
teaspoon dried or 1 teaspoon chopped fresh basil leaves
1/4
cup sliced roasted red bell peppers (from a jar)
2
tablespoons shredded Parmesan cheese

Directions

  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
  • 2 Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
  • 3 Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
Tips  

Red potatoes have a slightly waxy texture and retain their shape better when cooked than russet potatoes do.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
30
)
Daily Value
Total Fat
3 1/2g
5%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
290mg
8%
Total Carbohydrate
7g
2%
(
Dietary Fiber
1g
5%
,
Sugars
1g
)
Protein
11g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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