Nutrition Facts
| Serving Size | ¼ recipe |
| Calories | 210 |
| Calories from Fat | 30 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 280 mg |
| Total Carbohydrate | 29 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Proteins | 15 g |
| Vitamin A | 20% DV |
| Vitamin C | 40% DV |
| Calcium | 6% DV |
| Iron | 20% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Baked potatoes, diced | 2 |
| Fat-free egg substitute | 2 cups |
| Large tomato, seeded and diced | 1 |
| Minced fresh parsley | 2 tablespoons |
| Garlic cloves, minced | 2 |
| Olive oil | 1 teaspoon |
| Large onion, minced | 1 |
| Trans fat-free margarine | 2 teaspoons |
Directions
- In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of liquid has evaporated from the tomatoes.
- Transfer to a large bowl and stir in eggs.
- Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute.
- Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.
- As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
- Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.
- Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.