Sunday Morning Scramble

Lynn Namihira

  • 1 baked potato
  • 2 Tbsp. green pepper, chopped
  • 2 Tbsp. onion, chopped
  • 1/4 tsp. garlic salt
  • ¼ tsp. Tabasco sauce
  • Pepper
  • 1 tsp. margarine
  • 2 eggs
  • 2 egg whites
  • 2 tsp. water
  • 1/4 c. lowfat Mozzarella cheese, shredded
  • 1 tomato, sliced

Cube baked potato into bite-sized pieces. Add green pepper, onion, garlic salt, Tabasco sauce, and pepper to taste; saute’ in margarine in non-stick pan for 2 minutes. Beat eggs and egg whites with water; fold gently into potato mixture. Cook until firm. Sprinkle with cheese; serve with sliced tomatoes. Serves 2.

Hint: A potato can be cooked quickly in a microwave oven by piercing the potato with a fork and cooking on HIGH POWER for 4-6 minutes. Turn potato after the first 2-3 minutes.

My way: I used 2 cups of frozen Potatoes O’Brien (it has bell peppers and onions). Cook in non-stick pan. Double the margarine and seasonings and the other ingredients remain the same. Add more seasonings to suit your taste. May also use cheddar cheese for more flavor. Good condiments: taco sauce or ketchup (those little packets you get from the drive-thru restaurants), salsa.

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