Prep Time: 20 Minutes Start to Finish: 20 Minutes Makes: 4 servings
1 tablespoon canola oil
1 medium yellow bell pepper, chopped (¾ cup)
4 medium green onions, chopped (¼ cup)
2 tablespoons chopped fresh chives
1½ cups fat-free egg product or 6 eggs
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
¾ lb small unpeeled red potatoes, cooked, cut into quarters
1 box (9 oz) frozen baby sweet peas, thawed
1 large tomato, seeded, chopped (1 cup)
½ cup plain fat-free yogurt
½ cup shredded reduced-fat Cheddar cheese (2 oz)
In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in egg product and dill. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
Serve individual servings of hash topped with tomato, yogurt and cheese.
1 Serving: Calories 250 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 20g % Daily Value: Vitamin A 50%; Vitamin C 60%; Calcium 25%; Iron 25% Exchanges: 1½ Starch, 1½ Vegetable, 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 2