Nutrition Facts

Serving Size¼ recipe
Calories from Fat30
Total Fat4 g
Saturated Fat1 g
Cholesterol0 mg
Sodium280 mg
Total Carbohydrate29 g
Dietary Fiber3 g
Sugars6 g
Proteins15 g
Vitamin A20% DV
Vitamin C40% DV
Calcium6% DV
Iron20% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Baked potatoes, diced2
Fat-free egg substitute2 cups
Large tomato, seeded and diced1
Minced fresh parsley2 tablespoons
Garlic cloves, minced
Olive oil1 teaspoon
Large onion, minced1
Trans fat-free margarine2 teaspoons
  1. Directions
  2. In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of liquid has evaporated from the tomatoes.
  3. Transfer to a large bowl and stir in eggs.
  4. Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute.
  5. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.
  6. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
  7. Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.
  8. Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.