Ingredients:
2 tbsp olive oil
1/2 pound red potatoes, cut into 1/8-inch slices (about 1 1/3 cups)
1/2 cup thinly sliced bell pepper (red, orange or yellow)
1/2 cup thinly sliced sweet or yellow onion
1 cup Egg Beaters or Egg White substitute
garlic and pepper to taste
salsa
Directions:
Preheat oven to 375 degrees. Mix potatos, bell peppers, garlic, 1 tbsp olive oil and onion in a food processor until mixed well. In medium, nonstick 9- or 10-inch skillet or frying pan, heat remaining olive oil over medium heat. Add potato mix from food processor to skillet and cover until crispy then flip and make potato mix crispy on other side. Pour egg substitute over vegetables and allow to cook. Once eggs are fully cooked, allow to sit and coole. Slice into wedges and top off with salsa.
