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Ingredientes
- 1/2 c. Frzn egg substitute, thawed
- 1 lb New potatoes, whole, tiny
- 1/2 c. Green onions, sliced
- 1 x Celery stalk, sliced
- 1/2 c. Nonfat lowfat sour cream
- 1/4 c. Lowfat mayonnaise or possibly salad dressing
- 2 Tbsp. Pickle relish, sweet or possibly dill
- 1 Tbsp. Parsley, snipped
- 2 tsp Mustard
- 1/4 tsp Grnd pepper
- 1 dsh Salt
- 1 x Garlic clove, chopped, optional
Direcciones
- Spray a small nonstick skillet with nonstick cooking spray; hot the skillet over medium heat. Pour the egg product into the skillet; lift and tilt the pan to create a thin egg sheet. Cook, without stirring, for about 2 min, or possibly till just set. Remove from the heat; remove the egg from the skillet and cold completely. Cut the egg sheet into 1/4-inch squares; set aside. Meanwhile, in a covered saucepan, cook the potatoes in boiling water for 15 to 20 min, or possibly till just tender; drain. In a large bowl, combine the minced egg, potatoes, green onioins and celery. In another bowl, stir together the lowfat sour cream, mayonnaise, relish, parsley, mustard, pepper, salt and garlic. Toss with the potato mix. Cover and refrigeratefor 6 to 24
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 89 | 41% |
| Total Fat 10.06g | 13% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 300mg | 13% |
| Potassium 732mg | 21% |
| Total Carbs 25.81g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.93g | 4% |
| Protein 7.05g | 11% |
