Instructions: Heat 1 1/2 teaspoons oil in medium nonstick skillet over medium heat until hot. Layer half of potato slices in skillet. Cover and cook 3 minutes or until lightly browned.

Turn potatoes and cook, covered, 3 minutes or until lightly browned. Remove potatoes from skillet. Repeat with remaining 1 1/2 teaspoons oil and potatoes. Arrange all potatoes in skillet. Sprinkle with basil.

Whisk together eggs, egg whites, milk, mustards, salt and pepper in small bowl. Pour over potatoes. Arrange tomatoes over potato mixture. Reduce heat to low. Cover and cook 10 minutes or until eggs are set.

This recipe yields 4 servings.

Comments: When tomatoes, basil and new potatoes can be found in abundance at farmers markets, combine them with eggs for a quick-to-fix entree.

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