Nutrition Facts

Serving Size ¼ recipe
Calories 210
Calories from Fat 30
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 280 mg
Total Carbohydrate 29 g
Dietary Fiber 3 g
Sugars 6 g
Proteins 15 g
Vitamin A 20% DV
Vitamin C 40% DV
Calcium 6% DV
Iron 20% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 20 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients Measures
Baked potatoes, diced 2
Fat-free egg substitute 2 cups
Large tomato, seeded and diced 1
Minced fresh parsley 2 tablespoons
Garlic cloves, minced 2 
Olive oil 1 teaspoon
Large onion, minced 1
Trans fat-free margarine 2 teaspoons
  • In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of liquid has evaporated from the tomatoes.
  • Transfer to a large bowl and stir in eggs.
  • Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute.
  • Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.
  • As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
  • Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate.
  • Cut into wedges. Repeat with the remaining 1 teaspoon margarine and egg mixture.