|Onion||1 Small, chopped|
|Olive oil||1⁄4 Teaspoon|
|Potato||1 , diced|
|Diced sweet red peppers||1 Tablespoon|
|Diced green peppers||1 Tablespoon|
|Minced fresh parsley||1 Teaspoon|
|Egg yolks/1/3 cup fat-free egg substitute||3|
|Skim milk||1 Tablespoon|
|Red pepper rings||1⁄4 Cup (4 tbs) (To Garnish)|
|Parsley sprigs||6 (To Garnish)|
Place the onions in an 8" X 8" baking dish.
Mix with the oil (if using).
Microwave on high for 1 minute.
Add the potatoes, red peppers, and green peppers.
Microwave on high for 3 minutes.
Stir in the parsley.
In a small bowl, beat the egg whites until stiff.
Fold in the egg yolks and milk.
Add to the vegetables and stir to combine.
Microwave on high for 3 minutes, or until the eggs are cooked through.
Serve garnished with the peppers and parsley.