Tomato, Potato and Basil Skillet
When tomatoes, basil and new potatoes can be found in abundance at farmers' markets, combine them with eggs for a quick-to-fix entrée.
Makes 4 servings
|1||tablespoon olive oil, divided|
|3||cups sliced potatoes|
|1/3||cup minced fresh basil|
|2||tablespoons fat-free (skim) milk|
|1||tablespoon Dijon mustard|
|1||teaspoon dry mustard|
|1/4||teaspoon black pepper|
|2||cups sliced plum tomatoes|
- 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. Cut into 4 wedges to serve.
|Serving Size:||1 wedge|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
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