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.

Notes

• Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
• Suggested serving companions: 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.