Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes
Sweet red pepper(s)
2 medium, cut into 1/4-inch slices
1 medium, cut into 1/4-inch slices
1 medium, chopped
2 clove(s), large, chopped
Canned tomato sauce
4 tbsp(s), large, torn (plus more for garnish if desired)
2 egg white(s), large
Uncooked red potato(es)
6 medium, roasted and quartered
- 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, 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 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.