Potato, Bacon and Egg Scramble |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations. Ingredients:
1 lb small red potato, cubed (about 6 or 7) |
6 eggs or 1 1/2 cups egg substitute |
1/3 cup skim milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons butter or 2 tablespoons canola oil |
4 medium green onions, sliced (approx. 1/4 cup) |
5 slices bacon, crisply cooked and crumbled |
Directions:
1. Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
2. Beat eggs, milk, salt, and pepper until well mixed; set aside.
3. Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
4. Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
5. Sprinkle with bacon.
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