Tomato, Potato And Basil Skillet

Recipe Ingredients

1 tablespoon	15ml	Olive oil - divided
3 cups	711ml	Sliced potatoes
1/3 cup	30g / 1.1oz	Minced fresh basil
2		Eggs
2		Egg whites
2 tablespoons	30ml	Skim milk
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 cups	125g / 4.4oz	Sliced plum tomatoes

Recipe Instructions

Heat 1 1/2 teaspoons oil in medium nonstick 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. 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.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 260; Calories from Fat 23%; Total Fat 7g; Saturated Fat 1g; Protein 9g; Carbohydrates 42g; Cholesterol 106mg; Sodium 394mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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