Ingredients
2 small red potatoes, diced1/4 cup sliced fresh mushrooms1 tablespoon chopped green pepper1 tablespoon chopped sweet red pepper1 green onion, chopped1 tablespoon olive oil2/3 cup egg substitute1/4 cup shredded reduced-fat cheddar cheese, divided2 tablespoons fat-free sour cream1/4 cup chopped tomato
Preparation
Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese.
Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
