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Potato Basil Scramble Recipe

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"This potato dish is so popular at our house, we argue over who gets the leftovers," admits Terri Zobel of Raleigh, North Carolina. "I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Potato Basil Scramble Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 cups cubed potatoes
1/2 cup chopped onion
1/2 chopped green pepper
1 tablespoon vegetable oil
2 cups egg substitute
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook and stir over medium heat until eggs are completely set. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (1 cup) equals 163 calories, 4 g fat (0.55 g saturated fat), 0 cholesterol, 549 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Potato Basil Scramble in Light & Tasty June/July 2004, p7

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