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1 tablespoon butter or cooking oil |
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4 cups sliced fresh mushrooms (about 1 lb.) |
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1 1/2 cups thinly sliced carrots |
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1 large red pepper, cut into 1/2-inch pieces |
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1/2 cup chopped green onions with tops |
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1 clove garlic, minced |
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1/4 teaspoon red pepper flakes |
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4 eggs, beaten |
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4 large baking potatoes, cooked |
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1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese |
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Additional chopped green onion with tops, optional |
In 12-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add mushrooms, carrots, pepper, onions, garlic and pepper flakes. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Pour in beaten eggs. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
With knife, cut an "X" on top of each potato. Gently press lower part of potato until potato comes up through slit. Spoon 1/4 of the scrambled egg mixture into each potato. Sprinkle each potato with I tablespoon of the cheese and green onion, if desired.
Nutrition Information per serving of 1/4 recipe: Calories 333, Total Fat 10 gm (4 gm. saturated), Cholesterol 225 mg, Sodium 177 mg, Potassium 1, 179 mg, Total Carbohydrate 49 gm, Protein 14 gm, provides 10% or more of DRV/RDI for Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Calcium, Phosphorus, Iron, Zinc |
