Potato, Bacon and Egg Scramble

This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.

• Ready In: 40 mins
• Serves: 5

Ingredients

• 1  lb small red potato, cubed (about 6 or 7)
• 6  eggs or 1 1⁄2 cups egg substitute
• 1⁄3 cup skim milk
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons butter or 2  tablespoons canola oil
• 4  medium green onions, sliced (approx. 1/4 cup)
• 5  slices bacon, crisply cooked and crumbled

Directions

1. Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
2. Beat eggs, milk, salt, and pepper until well mixed; set aside.
3. Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
4. Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
5. Sprinkle with bacon.