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Potato Basil Scramble

Potato Basil Scramble

"'This potato dish is so popular at our house, we argue over who gets the leftovers,' admits Terri Zobel of Raleigh, North Carolina. 'I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend.'"
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25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.
  2. In a large nonstick skillet coated with nonstick cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook over medium heat until eggs are completely set, stirring occasionally.


  • This recipe was tested in a 1,100-watt microwave.
  • Nutritional Analysis: One serving (1 cup) equals 163 calories, 4 g fat (0.55 g saturated fat), 0 cholesterol, 549 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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love this recipe. i add mushrooms and use real eggs. i've used both fresh and dried basil, and i think the dried kind is actually more flavorful in this recipe.

This was pretty good. Was a nice change of pace from pain old scrambled eggs.

I love this dish...I don't have to tell anyone it's time to eat...the house smells wonderful!

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