Southwest Potato Frittata

Ingredients

 * 2/3 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 cup -egg substitute
 * 2 tbsp water
 * pepper, to taste
 * 1/3 cup grated parmesan cheese

Directions
Heat broiler. Place potatoes in shallow 1 ½- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on high 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve. Note: microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: orange and onion salad; warm corn tortillas; strawberries nutritional information per serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein.