Potato, bacon and egg scramble
Preparation time: 35 min
1 1/4 lb small unpeeled red potatoes (8 or 9), cut into cubes
1 1/2 cups fat-free egg product or 6 eggs, beaten
1/3 cup fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive or canola oil
4 medium green onions, sliced (1/4 cup)
3 slices bacon, crisply cooked, crumbled
1. In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; return to boiling. Reduce heat to medium-low. Cover; cook 6 to 8 minutes or until potatoes are tender. Drain.
2. In medium bowl, beat egg product, milk, salt and pepper with fork or whisk until well blended.
3. In 10-inch skillet, heat oil over medium-high heat. Cook potatoes in oil 3 to 5 minutes, turning occasionally, until light brown. Stir in onions; cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.