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Scrambled Eggs and Pan-Fried Red Potatoes
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| INGREDIENTS: | |
| 1 medium | red potato,, (or 3 golf ball sized ones) |
| 1 TBSP | Smart Balance buttery spread |
| 1 TBSP | onions, chopped,, (optional) |
| 1 tsp | chopped garlic |
| 4-5 scrambled egg whites or egg substitute | |
| 1 TBSP | sugar-free ketchup,, (optional) |
| Pepper to taste | |
* Non-stick cooking spray
METHOD:
Microwave potato(es) on high heat for 3 minutes, set aside. Once potato has cooled for a few minutes, slice in half then in wedges. In a small skillet, melt Smart Balance butter and sauté onions, garlic and potato wedges until golden brown. At the same time, scramble the egg whites in a separate pan using non-stick cooking spray. Serve together and add pepper to taste.
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