2 oz - Chicken breast, boneless/skinless, raw
1/2 med (7-1/2 oz) - Potato, raw
1/2 cup(s) - Egg Substitute
1 oz - Cheese, cheddar, low-fat
1 whole - Onions, green
1/4 whole - Avocados, Fresh
1/8 cup - Salsa, low sodium, ready to serve
1. In a medium saucepan, bring water to a boil. Peel potato and cut
half of the potato into 1-inch pieces. Place potatoes in pot and cover.
Reduce heat to medium and cook for about 10 minutes or until tender but
still firm. Drain and cool.
2. In a skillet over medium heat, cook diced chicken until cooked
through. 2. Add chopped potatoes to skillet and warm through. Pour in
egg substitute and stir to scramble.
3. Garnish with shredded low fat Cheddar cheese, spring onions, salsa and avocado.
Tip: 1 oz cheddar cheese = ¼ cup; 1 whole green onion= 2 Tbsp chopped; 2oz chicken= size of 2/3 of a deck of cards