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Potato-Basil Scramble

brunches & entertaining, eggs, breakfast, potatoes

2 cups cubed cooked potatoes
-- (about 2 medium)
1/2 cup finely chopped onion
-- (about 1 medium)
1/2 cup chopped red bell pepper
-- (about 1 small)
2 cups Egg Substitute or
cholesterol-free egg product
2 tablespoons chopped fresh or
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground red pepper
-- (cayenne)

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook potatoes, onion and bell pepper over medium heat about 5 minutes, stirring occasionally, until hot. Mix remaining ingredients; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until eggs are set and thickened throughout but still moist. 4 SERVINGS (ABOUT 1 CUP EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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