- 2 cups cubed potatoes
- 1/2 cup chopped onion
- 1/2 chopped green pepper
- 1 tablespoon canola oil
- 2 cups egg substitute
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.
- 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.