How To Prepare
In a small bowl, whisk together the egg substitute and seasoning blend.
Put the oil in a large nonstick skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Add the potatoes, onion, and bell pepper, stirring to combine. Cook for 8 to 9 minutes, or until golden brown, stirring frequently. Reduce the heat to medium. Pour in the egg whites mixture. Cook for 1 to 2 minutes, or until the mixture is set, stirring occasionally.
Meanwhile, put the stewed tomatoes with liquid in another small bowl. Cut the tomatoes into bite-size pieces.
To serve, spoon the potato and egg mixture onto plates. Spoon the tomatoes on top. Garnish with the cilantro.
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Ingredients
- 16 oz (1 cup egg whites)
- 1 teaspoon all-purpose salt-free seasoning blend
- 1 teaspoon olive oil
- 1 1/2 cups frozen diced hash brown potatoes
- 2/3 cup chopped onion
- 1/4 cup diced red bell pepper
- 1/2 cup no-salt-added canned stewed tomatoes, undrained
- 4 sprigs fresh cilantro (optional)
Ingredients
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