1 can hominy grits — rinsed and drained
1/2 can tomatoes with green chilis — with juice
(ie, Rotel) 1/2 cup Egg Beaters 99% egg substitute — lightly beaten with
splash of water or nonfat milk 1/2 package hashed brown potatoes — frozen, cubed style
red and green bell peppers — chopped; optional onions — chopped; optional 2 teaspoons chili powder — or to taste
1/2 teaspoon cumin — to 1 tsp
fresh ground black pepper hot sauce — at serving time Vegetarian sausage — optional
Use the cubed style frozen hash browns, not the shredded ones. I used Ore Ida’s “Potatoes O’Brien” that has peppers and onions in it.
(If you are not using frozen hash browns that already have peppers and onions, you may wish to saute some prior to beginning the potatoes.)
Preheat nonstick skillet. Add frozen hash browns and seasonings. When the potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy. Cook until heated through.
Make a “crater” in the center of the pan by pushing everything to the side of the pan. Pour the lightly beaten Egg Beaters into the hole you just created. Let them begin to set, and gently drag a spatula across the bottom of the pan, allowing the unset eggs to flow to the bottom. When the eggs are fully cooked, gently stir the other ingredients back into the eggs. Be careful not to break the eggs up to much as you don’t them to completely disappear.
Note: The eggs may be “scrambled” in a separate pan and then folded into the hominy, potato and tomato mixture.
Lowfat vegetarian sausage patties or links may be precooked, crumbled, and added to the mixture. (I liked it with the “sausage” added; my husband preferred his sausage on the side.)