Chunky Veggie Breakfast Hash

 

1

tablespoon canola or soybean oil

1

medium yellow bell pepper, chopped (3/4 cup)

4

medium green onions, chopped (1/4 cup)

2

tablespoons chopped fresh chives

1 1/2

cups fat-free egg product

1

tablespoon chopped fresh or 1 teaspoon dried dill weed

3/4

lb unpeeled small red potatoes, cooked, cut into fourths

1

box (9 oz) Green Giant® frozen baby sweet peas, thawed

1

large tomato, seeded, chopped (1 cup)

1/2

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

1/2

cup shredded reduced-fat Cheddar cheese (2 oz)

• 1 In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• 2 Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
• 3 To serve, top hash with tomato, yogurt and cheese.