Ingredients
1
tablespoon canola or soybean oil
1
medium yellow bell pepper, chopped (3/4 cup)
4
medium green onions, chopped (1/4 cup)
2
tablespoons chopped fresh chives
1 1/2
cups fat-free egg product
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
3/4
lb unpeeled small red potatoes, cooked, cut into fourths
1
box (9 oz) frozen baby sweet peas, thawed
1
large tomato, seeded, chopped (1 cup)
1/2
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
Preparation
In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
To serve, top hash with tomato, yogurt and cheese.
