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| 2 Tasse | Diced red potato |
| 1 Esslöffel | Reduced-calorie stick margarine |
| 1/3 Tasse | green onions sliced |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | marjoram dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | cloves garlic minced |
| 16 x ca. 30 g | Egg substitute, (2 cartons) |
| 3/4 Tasse | Shredded reduced-fat sharp cheddar cheese, (3 ounces) |
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Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain.
Melt margarine in a 10-inch nonstick skillet over medium-high heat. Add potato, onions, and next 5 ingredients; saute 2 minutes. Spread mixture evenly in bottom of skillet; pour egg substitute over potato mixture. Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set.
Wrap handle of skillet with aluminum foil; broil 5-1/2 inches from heat 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts. Yield: 4 servings.
Per serving: 278 Calories; 16g Fat (55% calories from fat); 19g Protein; 10g Carbohydrate; 7mg Cholesterol; 527mg Sodium
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