Chunky Veggie Breakfast Hash

[Guest guest]

4 servings

 

1 tablespoon oil

1 (3/4 cup) medium yellow bell pepper, chopped

4 (1/4 cup) medium green onions, chopped

2 tablespoons chopped fresh chives

1 1/2 cups egg-substitute product

1 tablespoon chopped fresh or 1 teaspoon dried dill weed

3/4 lb unpeeled small red potatoes, cooked, cut into fourths

1 box (9 oz) frozen baby sweet peas, thawed

1 (1 cup) large tomato, seeded, chopped

1/2 cup plain fat-free yogurt

1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

 

1. In 10-inch skillet, heat oil over medium heat. Add bell pepper,

onions and chives; cook about 2 minutes, stirring occasionally, until

bell pepper is crisp-tender.

2. Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring

occasionally, until eggs are thickened throughout but still moist.

Stir in potatoes and peas. Cook until hot.

3. To serve, top hash with tomato, yogurt and cheese.