Gluten Free Herbed Potato Egg Scramble

Ingredients

2

teaspoons canola oil

1

medium red potato, unpeeled, cut into 1/2-inch pieces (3/4 to 1 cup)

1/8

teaspoon salt

3

tablespoons water

1 1/2

cups fat-free egg product or 6 eggs

1/2

teaspoon dried or 1 teaspoon chopped fresh basil leaves

1/4

cup sliced roasted red bell peppers (from a jar)

2

tablespoons shredded Parmesan cheese

Directions

• Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
• Step2Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
• Step3Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.