Appetizers (29)
Baked Goods (60)
Baking (1)
Beer Recipes (4)
Beverages (5)
Breads (7)
Breakfast & Brunch (25)
Brunch (3)
Budget Cooking (8)
Cakes (2)
Chinese_Foods (0)
Dessert (10)
Diabetic Diets (1)
Dinner (22)
Down Home & Delicious! (21)
Drinks (1)
Ethnic (38)
Fish (5)
Fish And Seafoods (32)
Fruits, grains & veggies (14)
Generous Husband Tips (4)
Holiday Foods (86)
I'm Feeling Crazy (17)
Jam, Jellies and Preserves (2)
Lunch (12)
Main Dishes (146)
Menus (2)
Miscellaneous (14)
On the Side (69)
Organic (8)
Pasta (17)
Poultry (0)
Red Meat (3)
Rice Dishes (1)
Salads (7)
Snack (0)
Snacks & Appetizers (28)
Soups & Stuff (70)
Special Diets (27)
Spice Aroma (0)
Sweets & Desserts (42)
The Healthiest Foods (3)
Vegetable Dishes (2)
Weight Management (27)

Travelers Insurance from Yellowhammer Insurance Agency
 
Subscribe!
Get free recipes in your email. Enter your email address below to sign up.


Recipe info
Category: Organic/Main Dishes
Rating: 0.00
Contributor: srl
Share this Recipe on Facebook:
Print this recipe

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: 260
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

Serves 4
Email this recipe to a friend
Your email address:
Your friends address:
Recieve recipe s in your email.    

Rate this recipe

Very good

Good

Average

Poor

Very Poor


Green Bonding & Surety, it's more than just bail!