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Ingredients
| russet potatoes (diced): 2 cups |
| onions (chopped): 1/2 cup |
| green bell pepper: 1/2 (chopped) |
| canola oil - for salads, woks and light frying: 1 Tbl |
| egg substitute: 2 cups |
| fresh basil (chopped): 2 Tbl (minced) |
| salt: 1/2 tsp |
| cayenne pepper: 1/8 tsp |
Potato Basil Scramble
Credit: AllRecipes
User rating:
"'This potato dish is so popular at our house, we argue over who gets the leftovers,' admits Terri Zobel of Raleigh, North Carolina. 'I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend.'"
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Prep Time
15 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
Directions
- Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.
- In a large nonstick skillet coated with nonstick cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook over medium heat until eggs are completely set, stirring occasionally.