Tomato, potato and basil skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil, divided |
| 3 | cups | Sliced potatoes |
| ⅓ | cup | Minced fresh basil |
| 2 | Whole eggs | |
| 2 | Egg whites | |
| 2 | tablespoons | Skim milk |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 2 | cups | Sliced plum tomatoes |
Directions
Heat 1½ tsp. oil in medium nonstick skillet over medium heat until hot.
Layer half of the potato slices in skillet. Cover and cook 3 minutes or until lightly browned. Turn potatoes and cook, covered, 3 minutes or until lightly browned. Remove potatoes from skillet. Repeat with remaining 1 ½ tsp. oil and potatoes.
Arrange all potatoes in skillet. Sprinkle with basil. Whisk together eggs, egg whites, milk, mustards, salt and pepper in small bowl. Pour over potatoes. Arrange tomatoes over potato mixture. Reduce heat to low. Cover and cook 10 minutes or until eggs are set. Yield: 4 servings Typed in MMFormat by cjhartlin@... Source: Favorite Recipes Spice It Up! Posted to MM-Recipes Digest V4 #16 by cjhartlin@... on Jun 12, 1999