Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
Add eggs, 1 at a time, to skillet, spacing eggs evenly over potatoes; cover. Cook 3 to 4 min. or until egg whites are set and yolks begin to thicken but do not become firm.
Sprinkle with cheese; cook, covered, 1 min. or until melted.
Serve with a fresh fruit salad.
Prepare as directed, using KRAFT 2% Milk Shredded Cheddar Cheese and substituting 1 cup cholesterol-free egg product for the 4 eggs.
When cooking and cubing potatoes, use Yukon gold or new potatoes for the best results. The waxy texture of these potatoes helps them to retain their shape when cooked. Cool completely before cubing.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.