Preparation:

• Wash and scrub potatoes thoroughly and pierce each with a fork. Wrap loosely in paper towels and microwave on high for 7 minutes, turning over after 4 minutes.
• Wash and chop bell pepper, onion, and tomato. Set aside.
• Spray a non-stick skillet with cooking spray. Saute´ pepper and onion over medium-high heat until they begin to soften.
• When potatoes finish cooking, chop and add to the saute´.
• In a small bowl, whisk together eggs, egg substitute and milk (noting that 2 fluid ounces is 1/4 cup). Add to saute´ and stir constantly.
• When eggs are almost completely done, fold in chopped tomato and cheese. Cover and let set for 1 minute.
• Top with freshly ground black pepper. Serve with whole wheat toast and fresh cantaloupe, if desired.