Guest guest Posted December 9, 2008 Report Share Posted December 9, 2008 Hi Wanda, Nice to meet you, I'm Kenia. This looks like a tasty recipe. I plan on trying it over the holidays. , " wanda3000000 " <wanda3000000 wrote: > > 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. > Quote Link to comment Share on other sites More sharing options...
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