Egg and potato skillet

1  serving		shredded potatoes (uncooked)
1/4  cup		hot tap water
2		egg whites
3  grams		dried onion
1  dash		of garlic powder
1  dash		of dill
1/2  cup		Red Bell Pepper - Fresh, Chopped

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Put potatoes and peppers in a microwave safe dish and cover with hot tap water.
Microwave for 2 minutes then drain well and pat dry with a paper towel. Meanwhile, beat egg whites until they are frothy and add onion, garlic and dill.
Preheat skillet on high until water dances across surface, reduce heat to medium.
Stir the egg mix into the potatoes and peppers, making sure they are all covered and pour into pan.
When the bottom is a nice golden brown, flip over and brown the other side.