6

Eggs, Peppers and Onions with Roasted Potatoes

Meal Items

Potato(es), raw

1 small, cubed

4

Oil, olive

1 tsp

1

Egg(s)

2 large

0

Milk, skim (fat-free)

2 Tbsp

0

Salt

1 pinch

0

Pepper, black

1 pinch

0

Cooking spray

1 spray(s), *

0

Peppers, bell

¼ cup(s), sliced, sautéed

0

Onion(s), uncooked

¼ cup(s), sliced, sautéed

0

Cheese, hard or semisoft, fat free

¼ cup(s), *

1

Tea, herb, chamomile, brewed

8 fl oz

0
Notes
Preheat oven to 450°F and coat a large baking sheet with cooking spray. Toss potatoes with oil and season to taste with salt and pepper and optional spices or herbs. Spread potatoes evenly across baking sheet leaving space between cubes. Roast for 30 minutes or until well browned, stirring half-way through.

Next, in a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Add eggs; cook, stirring, 2 minutes. Add vegetables and continue to cook, scrambling, until eggs set, 3 to 5 minutes more; sprinkle with cheese. Serve with potatoes and tea.

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