Southwest Potato Frittata

Ingredients

 * ⅔ lbs (2 medium) potatoes -- cut into ¼-inch slices
 * 1 can whole kernel corn, drained -- (8 ¾ ounces)
 * 1 can diced mild green chiles -- (4 ounces)
 * 1 can sliced ripe olives, drained -- (2 ¼ ounce can)
 * 1 jar sliced pimientos -- (2 ounces), drained
 * 3 green onions, sliced
 * 2 tbsp chopped cilantro or parsley
 * 8 eggs, or 2 cups egg substitute
 * 2 tbsp water
 * pepper, to taste
 * ⅓ cup grated Parmesan cheese

Directions

 * 1) Heat broiler.
 * 2) Place potatoes in shallow 1 ½- to 2-quart microwave- safe dish.
 * 3) Cover with plastic wrap, venting one corner.
 * 4) Microwave on high 5 minutes.
 * 5) Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes.
 * 6) Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper.
 * 7) Pour mixture over potatoes.
 * 8) Cover; cook over medium heat until eggs are almost set, about 10 minutes.
 * 9) Remove cover.
 * 10) Sprinkle with cheese.
 * 11) Wrap skillet handle in double thickness of aluminum foil.
 * 12) Place skillet 4 to 5 inches from heat source.
 * 13) Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese.
 * 14) Cut into wedges to serve.

Nutritional Information per serving

 * 310 calories
 * 17 g fat
 * 435 mg cholesterol
 * 850 mg sodium
 * 24 g carbohydrate
 * 3 g fiber
 * 20 g protein.