See Also: Tomato, Potato and Basil Skillet(recipes)
Pork and Sweet Potato Skillet(recipes)
Saucy Tomato-Pork Skillet(recipes)
Tomato-Basil Sauce(recipes)
Tomato and basil tart(recipes)
Tomato, Mozzarella & Basil Salad(recipes)
Fresh Tomato-Basil Salsa(recipes)
Roast Tomato-Basil Soup(recipes)
Pasta with Tomato and Basil Sauce(recipes)
Sun-Dried Tomato and Basil Bread(recipes)

Tomato, Potato and Basil Skillet (recipes)


Tomato, Potato and Basil Skillet

Yield: Makes 4 servings

When tomatoes, basil and new potatoes can be found in abundance at farmers' markets, combine them with eggs for a quick-to-fix entrée.





Ingredients:



1tablespoon olive oil, divided

3cups sliced potatoes

1/3cup minced fresh basil

2whole eggs

2egg whites

2tablespoons fat-free (skim) milk

1tablespoon Dijon mustard

1teaspoon dry mustard

1/2teaspoon salt

1/4teaspoon black pepper

2cups sliced plum tomatoes









Preparation:





1.Heat 1-1/2 teaspoons oil in medium nonstick skillet over medium heat until hot. Layer half of potato slices in skillet. Cover and cook 3 minutes or until lightly browned. Turn potatoes and cook, covered, 3 minutes or until lightly browned. Remove potatoes from skillet. Repeat with remaining 1-1/2 teaspoons oil and potatoes.2.Arrange all potatoes in skillet. Sprinkle with basil. Whisk together eggs, egg whites, milk, mustards, salt and pepper in small bowl. Pour over potatoes. Arrange tomatoes over potato mixture. Reduce heat to low. Cover and cook 10 minutes or until eggs are set. Cut into 4 wedges to serve.









Nutritional Information:







Serving Size: 1 wedge







Sodium

394 mg







Protein

9 g







Fiber

4 g







Carbohydrate

42 g







Cholesterol

106 mg







Saturated Fat

1 g







Total Fat

7 g







Calories from Fat

23 %







Calories

260









Dietary Exchange:







Vegetable

2







Starch

2







Fat

1/2