2/3 lb. (2 med.) potatoes, cut into 1/4” slices
1 (8 3/4 oz.) can whole kernel corn, drained
1 (4 oz.) can diced mild green chilies
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (2 oz.) jar sliced pimentos, drained
3 green onions, sliced
2 T. chopped cilantro or parsley
8 eggs or 2 c. egg substitute
2 T. 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 1 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. Makes 4 servings.
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 gm fat, 435 mg cholesterol, 850 mg sodium, 24 gm carbohydrate, 3 gm fiber, 20 gm protein.