breakfast

Ingredients

	2 spray(s) cooking spray
	2 medium sweet red pepper(s), cut into 1/4-inch-thick slices
	1 medium yellow pepper(s), cut into 1/4-inch-thick slices
	1 medium onion(s), chopped
	2 large garlic clove(s), chopped
	8 oz canned tomato sauce
	4 leaves basil, large, torn (plus more for garnish)
	6 large egg(s)
	2 large egg white(s)
	6 medium uncooked red potato(es), quartered, seasoned to taste and roasted

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, stirring often, about 10 minutes; add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more; cover and keep warm.
  
  
• Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble until desired doneness, about 5 to 7 minutes. To serve, place 1/4 of eggs on each of four plates and top each with 1/3 cup of sauce; serve each with 1 cup of potatoes.