1 small onion, chopped (1/4 C.)

1/4 C. chopped red bell pepper

4 eggs

1 T. chopped fresh basil leaves or 1 tsp. dried basil leaves

1/4 tsp. salt

1/8 tsp. ground red pepper (cayenne)

 

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.    Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.   The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.

 

Yield:

Calories:

Fat:

Fiber: