Departments: The Hungry Heart/Chicken And Egg
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Serves 4; ½ cup potato and egg scramble and 2 tablespoons stewed tomatoes per serving
A topping of stewed tomatoes adds a zesty zip to this hearty potato and egg breakfast dish.
1 cup egg substitute
1½ ounces low-fat tub cream cheese (about heaping 2½ tablespoons), cut into small pieces
1 teaspoon all-purpose salt-free seasoning blend
1 teaspoon olive oil
1½ cups frozen diced hash brown potatoes
2/3 cup chopped onion
¼ cup diced red bell pepper
½ cup no-salt-added canned stewed tomatoes, undrained
4 sprigs fresh cilantro (optional)
In a small bowl, whisk together the egg substitute, cream cheese, and seasoning blend until almost smooth (you'll still have some bits of cream cheese).
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 substitute 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.
Total Fat 3.0g
Saturated Fat 1.0g
Trans Fat 0.0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 1.5g
1 lean meat
© 2010 American Heart Association, Inc.