This creative variation of scrambled eggs can be served at breakfast, brunch or lunch. No matter what time of day, this breakfast scramble is light, nutritious and delicious.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 119 | |
---|---|---|
Total Fat | 4.8 g | |
Saturated Fat | 1.6 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 1.8 g | |
Cholesterol | 186 mg | |
Sodium | 227 mg | |
Total Carbohydrate | 10 g | |
Dietary Fiber | 1 g | |
Sugars | 2 g | |
Protein | 8 g |
Dietary Exchanges
1/2 starch, 1 lean meat
Ingredients
-
1 large potato, peeled and diced, approx. 1 cup -
1/4 cup chopped onions -
1/4 cup chopped green or red pepper -
4 eggs -
1/4 cup skim milk -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
Dash of garlic powder
Directions
-
Combine potato, onion and green pepper in a 9-inch microwave-safe pie plate. Cover and microwave at HIGH 4 to 5 minutes, or until potato is tender. -
Combine eggs, milk, salt, pepper and garlic powder in a medium bowl; beat slightly. Pour over potatoes in pie plate. -
Cover and microwave at HIGH 4 minutes, stirring after 2 minutes. Let stand, covered, 1 minute. Serve immediately.