Categories: 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 wire whisk until well blended. Stir in roasted peppers. Pour egg mixture over potato in skillet. Cook over medium0low heat 3 to 5 minutes, stirring frequently. Until eggs are set but still moist. Sprinkle with parmesan cheese.

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