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
Preparation
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.
Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
