Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Coarsely chopped round red o |
\N \N | Vegetable cooking spray |
1 cup | Chopped tomato |
¼ cup | Chopped g. onion |
½ teaspoon | Pepper |
¼ teaspoon | Salt |
1½ cup | Frozen egg substitute, thawd |
½ cup | Shredded reduced-fat sharp e |
Cook potato in boiling water 10 - 12 min. until tender. Drain well.
Coat a large nonstick skillet with cookiing spary; place over med-high heat until hot. Add potato, tomato, g. onion, and spices until onion is tender.
Pour egg substitute over vegetable mixture. Cover, cook over med-low heat for 15 minutes or until set. Sprinkle with cheese. Cover, cook 2 minutes until cheese melts. Cut into 6 wedges, serve immediately.
The Jenny Craig Cookbook