A topping of stewed tomatoes adds a zesty zip to this hearty potato and egg breakfast dish.

1 cup egg substitute
1 1/2 ounces low-fat tub cream cheese (about heaping 2 1/2 tablespoons), cut into small pieces
1 teaspoon all-purpose salt-free seasoning blend
1 teaspoon olive oil
1 1/2 cups frozen diced hash brown potatoes
2/3 cup chopped onion
1/4 cup diced red bell pepper
1/2 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.