• 0442faac709eb452ed3dcba39cc3d41e

Scrambled Omelet With Potatoes

Delicious breakfast recipe for diabetics

Prep
Cook
Serves 4people
Ingredients
2
baking potatoes, medium
1/2
bell pepper, green, medium
1
onion, yellow
1
tomato, medium
2
large eggs
1
cup liquid egg substitute
2
fluid_ounce milk, fat-free
2
oz cheddar cheese, low-fat
1/8
tsp black pepper
Directions
1.
Wash and scrub potatoes thoroughly and pierce each with a fork. Wrap loosely in paper towels and microwave on high for 7 minutes, turning over after 4 minutes.
2.
Wash and chop bell pepper, onion, and tomato. Set aside.
3.
Spray a non-stick skillet with cooking spray. Sauté pepper and onion over medium-high heat until they begin to soften.
4.
When potatoes finish cooking, chop, and add to the sauté.
5.
In a small bowl, whisk together eggs, egg substitute, and milk (noting that 2 fluid ounces is ¼ cup). Add to sauté and stir constantly.
6.
When eggs are almost completely done, fold in chopped tomato and cheese. Cover and let set for 1 minute.
7.
Top with freshly ground black pepper. Serve with whole-wheat toast and fresh cantaloupe, if desired.

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