Ingredients:
Cooking spray
¼ medium sweet red pepper, cut into ¼ -inch thick slices
¼ medium yellow pepper, cut into ¼ -inch thick slices
2 Tablespoons onion, chopped
½ garlic clove, chopped
1 Tablespoon tomato paste*
1 Tablespoon water
1 large basil leaf, torn
2 egg whites
1 whole egg
1 large red potato, quartered, seasoned to taste and Roasted
Instructions:
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, stirring often, about 10 minutes; add garlic and cook 1 minute more. Add tomato paste, water, and basil; cook until slightly thickened, about 3 minutes more; cover and keep warm.
In a medium bowl, whisk the egg and egg whites, water, and a pinch salt until frothy. Lightly coat a medium nonstick skillet or omelet pan with cooking spray and heat the skillet over medium heat. Add the eggs, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath. Cook until egg are no longer runny then fold in half.
To serve, place eggs on a plate and top with sauce, serve each with the roasted potatoes.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 1 serving
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