Title: Pepper and Eggs
Categories: Ethnic, Luncheon, Light meals
Yield: 1 Servings

3 Egg whites, (large)
1 Egg, (large)
1/4 ts Salt,
1/8 ts Black pepper, freshly ground
1/2 c Green bell pepper, chopped
1/2 c Mushroom, chopped
2 Garlic clove, minced
4 oz Potato, cooked, cubed

1. In small bowl, combine egg whites, egg, salt, and pepper.

2. In medium nonstick skillet, heat oil; add red and green bell peppers,
mushrooms, and garlic. Cook over medium-high heat, stirring occasionally, 2
minutes. Add potato; cook until browned, about 2 minutes.

3. Pour in egg mixture; cook, stirring constantly, until eggs are just set,
about 1 minute.