1 cup diced peeled baking potato
1/2 (2 ounces) shredded fat-free cheddar cheese, divided
6 ounces Eggology fresh egg whites
, lightly beaten
2 teaspoons reduced-calorie margarine
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced lean Canadian bacon
2 garlic cloves, minced
1/4 cup fat-free sour cream
Place potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Preheat oven to 450 degrees.
Combine 1/4 cup cheese, egg whites; stir well. Set aside. Melt margarine in a 10-inch nonstick skillet over medium heat. Add potato, onion, bell pepper, bacon, and garlic; sauté 5 minutes. Stir in egg mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
Wrap handle of skillet with foil; place skillet in oven, and bake at 450 degrees for 5 minutes or until set. Sprinkle with remaining 1/4 cup cheese; bake an additional minute or until cheese melts. Top each serving with sour cream.