- Serves: 4; 1/2 cup potato and egg scramble and 2 tablespoons stewed tomatoes per serving
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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
1 lean meat, 1 starch, 1 vegetable
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.