Ingredients:
1 -2 tablespoon olive oil
1 medium red skin white potatoes, washed
1/2 medium red bell peppers, diced
3 -4 green onions, washed and sliced
1/2 cup sliced mushrooms
3 slices Canadian bacon, diced
1 cup egg substitute or 4 eggs, beaten with
1/4 cup milk
1/4 cup shredded mozzarella cheese
salt and pepper
Directions:
Using medium shredder blade of food processor, shred the potato.
Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
Cook and stir until potato is lightly browned and other vegetables are crisp tender.
Add salt and pepper to taste, pour egg mixture over vegetables.
Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
The last few minutes top with shredded cheese and cover until cheese melts.
Cut in half and slip onto serving plates.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.