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| Tomato, Potato and Basil Skillet
Make this breakfast dish with garden grown or Farmerís Market tomatoes that are now in season. Serve with English muffins or homemade blueberry muffins. Or fix the dish for a light dinner.
1 Tablespoon olive oil, divided
3 Cups sliced potatoes
1/3 Cup minced fresh basil
4 Eggs (discard 2 egg yolks) or 1 cup egg substitute
2 Cups sliced tomatoes
2 Tablespoons fat-free (skim) milk
1 Tablespoon Dijon mustard
1 Teaspoon dry mustard
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1. Heat 1-1/2 teaspoons oil in medium non-stick 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.
2. 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.
Calories from Fat: 23%
Total Fat: 7 gms
Saturated Fat: 1 gm
Cholesterol: 106 mg (if using egg substitute - 0 mg)
Protein: 9 gms
Sodium: 200 mg