Directions

• Preheat oven to 400F.
• Scrub potatoes with vegetable brush under cold running water, peel, and cut into 1/2-inch cubes. Place in a 3-quart saucepan and add cold water to cover.
• Over high heat, bring to a boil and then reduce heat to medium high. Cook until potatoes are tender, about 8 to 10 minutes; drain.
• In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the oil. Add mushrooms and cook, stirring occasionally, until browned, about 6 to 7 minutes.
• Stir in zucchini, bell pepper, and garlic and cook until crisp tender, about 4 minutes. Add potatoes and remove from the heat.
• Over medium-high heat, heat the remaining 1 teaspoons oil in a 10-inch non-stick skillet with an oven-proof handle. Add the potato mixture and cook 1 minute.
• In a small bowl, combine egg substitute, cheese, and pepper. Pour over vegetables in skillet and stir to combine. Reduce heat to medium and cook until almost set, about 10 minutes.
• Transfer to the oven and bake until cooked through, about 10 to 12 minutes longer. Remove from the oven and let stand 5 minutes. Cut into wedges to serve.