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Gluten-Free Herbed Potato Egg Scramble

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.

Gluten-Free Herbed Potato Egg Scramble

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    In 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.
  • Step 
    2
    Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
  • Step 
    3
    Pour 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.

Nutrition

100 Calories
3 1/2g Total Fat
11g Protein
7g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
290mg
8%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
5%
Sugars
1g
Protein
11g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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