2 baked potatoes, diced
2 cups fat-free egg substitute
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 large onion, minced
2 tsp margarine
In a large non-stick frying pan over medium heat, cook the
potatoes, onions, tomatoes, parsley, and garlic in the oil until
most of the liquid has evaporated from the tomatoes. Transfer to a
large bowl and stir in eggs. Wipe out the frying pan then place it
over medium-high heat and let stand for about 2 minutes. Add 1 tsp
margarine and swirl the pan to distribute. Add half of the egg
mixture; lift and rotate pan so that the eggs are evenly
distributed. As the eggs set around the edges, lift them to allow
uncooked portions to flow underneath. Turn the heat ot low, cover
the pan and cook until the top is set. Invert onto a serving
plate. Cut into wedges. Repeat with remaining 1 tsp margarine and
egg mixture.
