From Lori Schumacher Country Victorian Bed and Breakfast Middlebury, IN
2 tsp olive oil ¼ cup skim milk 1 lb. potatoes, peeled & diced ¼ tsp black or white pepper 1 medium onion, chopped 1/8 tsp red cayenne pepper 1 large red pepper, seeded & chopped ½ cup grated lowfat/low 2 cloves garlic, crushed sodium cheddar or Monterey Jack cheese 1 large egg 1 8 oz container Egg Beaters 2 tbs chopped parsley
In a 10” skillet over medium heat, warm olive oil; add potatoes and cook uncovered about 10 minutes until golden, stirring occasionally. Add onion, pepper, & garlic; cook uncovered 5 minutes-stirring constantly. In a small bowl, beat egg slightly then add egg beaters, skim milk, ½ of the parsley, black & cayenne peppers. Stir together; pour mixture over the potatoes & pepper in skillet. Reduce heat to medium low and cook with cover 10-15 minutes until egg mixture is almost set. Sprinkle with cheese an broil until egg is completely set and cheese is melted. Remove from broiler and sprinkle remaining parsley over cheese. Cut into 4 servings.