2/3 lb (2 medium) potatoes -- cut into 1/4-inch slices 1 cn Whole kernel corn, drained -- (8 3/4 ounces) 1 cn Diced mild green chiles -- (4 ounces) 1 cn Sliced ripe olives; drained -- (2 1/4 ounce can) 1 Jar sliced pimientos -- (2 ounces), drained 3 Green onions; sliced 2 tb Chopped cilantro or parsley 8 Eggs; OR... 2 c -Egg substitute 2 tb Water Pepper, to taste 1/3 c Grated Parmesan cheese Heat broiler. Place potatoes in shallow 1 1/2- 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. Source: The Potato Board
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