Nutrition Facts
Serving Size
¼ recipe
Calories
210
Calories from Fat
30
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
280 mg
Total Carbohydrate
29 g
Dietary Fiber
3 g
Sugars
6 g
Proteins
15 g
Vitamin A
20% DV
Vitamin C
40% DV
Calcium
6% DV
Iron
20% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
4
Preparation Time
20 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Baked potatoes, diced
2
Fat-free egg substitute
2 cups
Large tomato, seeded and diced
1
Minced fresh parsley
2 tablespoons
Garlic cloves, minced
2
Olive oil
1 teaspoon
Large onion, minced
1
Trans fat-free margarine
2 teaspoons
Directions
- 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.
- Transfer to a large bowl and stir in eggs.
- 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.
- Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.
- As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
- Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.
- Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.