Prep Time:  25 Minutes  Start to Finish:  25 Minutes  Makes:  5 servings

1 ¼   lb smal l  unpeeled red potatoes  (8 or 9),  cut into cubes
1 ½   cups  fat-free egg product or 6 eggs,  beaten
1⁄ 3    cup  fat-free  (skim) mi lk
¼     teaspoon salt
1⁄ 8    teaspoon pepper
1      tablespoon ol ive or canola oi l
4      medium green onions,  sl iced  (¼ cup)
3     sl ices bacon,  crisply cooked,  crumbled


1.    In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; return to boiling. Reduce heat to medium-low. Cover; cook 6 to 8 minutes or until potatoes are tender. Drain.

2.   In medium bowl, beat egg product, milk, salt and pepper with fork or whisk until well blended.

3.   In 10-inch skillet, heat oil over medium-high heat. Cook potatoes in oil 3 to 5 minutes, turning occasionally, until light brown. Stir in onions; cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.


1 Serving:  Calories 180  (Calories  from Fat 45);  Total  Fat 5g (Saturated Fat 1g;  Trans Fat 0g);  Cholesterol  5mg;  Sodium 380mg;  Total  Carbohydrate 23g  (Dietary Fiber 3g);  Protein 11g% Dai ly Value:  Vitamin A 20%;  Vitamin C 10%;  Calcium 8%; Iron 20%  Exchanges:  1 Starch,  1 Vegetable,  ½ Very Lean Meat,  ½ High-Fat Meat Carbohydrate Choices:  1½

Try This
Serve this hearty dish  for breakfast with wedges of  fresh cantaloupe and  fresh strawberries.  Or  for a  late morning brunch, serve  it with a tossed mixed green salad  instead.