1 cup red potatoes, coarsely chopped
1 1/2 tablespoons olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped green onions
1 cup sliced mushrooms
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups egg substitute
3/4 cup shredded reduced fat cheddar cheese
In a medium-size saucepan, cook the chopped potatoes in boiling water for 10 to 12 minutes or until tender. Drain well.
In a large nonstick skillet, heat oil to medium-high heat. Add boiled potatoes, tomatoes, green onions, mushrooms, salt and pepper. Sauté until onion is tender.
Pour egg substitute over the vegetable mixture. Cover and cook over medium-low heat for 15 minutes or until set. Sprinkle with cheese. Cover and cook for 2 minutes more or until cheese melts. Cut into 6 wedges and serve hot.