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Breakfast Scramble With Oven Fries

Natural.Foodie's picture
Ingredients
  Baking potatoes 1 1⁄2 Pound
  Olive oil 2 Tablespoon
  Paprika 1 Teaspoon
  Soft tofu 1 Cup (16 tbs), excess water drained
  Egg whites 8
  Egg substitute 1 Cup (16 tbs)
  Dijon mustard 1 Teaspoon
  Dill weed 1 Teaspoon
  Butter 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 425°F.
2) Cut the potatoes in ½ inch cubes and dry it.
3) Coat a baking sheet with butter.

MAKING
4) In a skillet, heat oil and toss potatoes with the paprika.
5) Place the potatoes on the baking sheet in a single layer.
6) Bake the potatoes in the oven for 25 minutes or until browned and just crusty.
7) In a blender, combine the tofu, egg whites, egg substitute, mustard and dill.
8) Process for10 seconds or until smooth.
9) In a skillet heat oil and add the egg mixture.
10) Use a spatula to move the egg mixture around until cooked through.

SERVING
11) Serve the egg mixture hot with the potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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