Serves: 4
Vegetable oil spray
Egg substitute equivalent to
2 eggs, or 2 eggs
º teaspoon pepper, divided
4 6-inch corn tortillas
1 cup frozen fat-free shredded potatoes (about 3 ounces)
Ω medium red bell pepper, diced
º cup chopped Canadian bacon (about 1 ounce)
1 ounce fat-free or reduced-fat Cheddar cheese, shredded
Heat oven to 350°F. Heat small nonstick skillet over medium-low heat. Remove the skillet from heat; lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return skillet to heat, cook egg substitute and 1/8 teaspoon pepper 3 to 4 minutes until eggs are cooked through, stirring occasionally. Set aside.
Nutrients per serving: 92 calories; 0.5g fat (0.0g saturated fat, 0.0g polyunsaturated fat, 0.5g monounsaturated fat); 4mg cholesterol; 221mg sodium; 14g carbohydrates; 2g fiber; 8g protein
This recipe is reprinted with permission from the “American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition,” Copyright 2005 by the American Heart Association. Published
by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.