Tomato, Potato And Basil Skillet from Healthy Diabetic Recipes

Tomato, Potato And Basil Skillet Recipe

Recipe Ingredients:

1 tbsp olive oil, divided
3 cups sliced potatoes
1/3 cup minced fresh basil
2 whole eggs
2 egg whites
2 tbsp skim milk
1 tbsp Dijon mustard
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 cups sliced plum tomatoes

Recipe Instructions:

Heat 1 1/2 teaspoons oil in medium nonstick skillet over medium heat until hot. Layer half of 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 1/2 teaspoons 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.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 260; Calories from Fat 23%; Total Fat 7g; Saturated Fat 1g; Protein 9g; Carbohydrates 42g; Cholesterol 106mg; Sodium 394mg; Dietary Fiber 4g.

Comments: When tomatoes, basil and new potatoes can be found in abundance at farmers' markets, combine them with eggs for a quick-to-fix entrée.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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