|Baked potatoes||2 , diced|
|Onion||1 Large, minced|
|Tomato||1 Large, seeded and diced|
|Minced fresh parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Teaspoon|
|Fat free egg substitute||2 Cup (32 tbs)|
In a large no-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley and garlic in the oil until most of the liquid has evaporated from the tomatoes.
Transfer to a large bowl and stir in the eggs.
Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes.
Add 1 teaspoon margarine and swirl the pan to distribute it.
Add half of the egg mixture.
Lift and rotate the pan so that the eggs are evenly distributed.
As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
Turn the heat to low, cover the pan, and cook until the top is set.
Invert onto a serving plate.
Cut into wedges.