Breakfast Scramble With Oven Fries Recipe
Ingredients
| Potatoes | 1 1/2 Pound | |
| Olive oil | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Water | 1 Cup (16 tbs), drained | |
| Egg whites | 1 | |
| 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.
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.
Chef
