This eggy dish is a great way to use up any leftover potatoes you've got in the fridge. Snip chives over the top, or use fresh dill for an equally terrific taste.
Ingredients
- 3 tsp olive oil, divided
- 1 small cooked Yukon Gold or white potato (about 4 oz or ½ cup), cut into ¼-inch dice
- ½ cup halved cherry tomatoes
- 2 large eggs
- 3 Tbsp skim or lowfat milk
- Salt and pepper
- ¼ cup shredded cheddar cheese
- 1 Tbsp snipped fresh chives
Instructions
- Warm 1 tsp of the oil in medium nonstick skillet over medium heat. Add diced potato and cook 3 minutes, stirring. Add tomatoes and cook 1 minute, stirring. Transfer vegetables to bowl. Wipe out skillet.
- Whisk eggs, milk, salt, and pepper. Add remaining 2 tsp oil to pan, still over medium heat. Cook eggs 2 to 3 minutes, until they just begin to set into large curds but are still moist, stirring gently and constantly. Remove from heat, and fold in potato mixture.
- Return skillet to medium heat and cook about 30 seconds, until warmed through and of desired consistency. Season with salt and pepper, sprinkle with cheese and chives, and serve immediately.
Makes 1 serving.
Nutritional Information
- 1 serving = 500 calories
- Protein: 1 serving
- Vitamin C: 1 serving
- Calcium: 1 serving
- Fat: 1 serving
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