Yield: 4 servings
|⅔ pounds||(2 medium) potatoes cut into 1/4-inch slices|
|1 can||Whole kernel corn, drained (8 3/4 ounces)|
|1 can||Diced mild green chiles (4 ounces)|
|1 can||Sliced ripe olives; drained (2 1/4 ounce can)|
|1||Jar sliced pimientos (2 ounces), drained|
|3||Green onions; sliced|
|2 tablespoons||Chopped cilantro or parsley|
|8||Eggs; OR... Egg substitute|
|Pepper, to taste|
|⅓ cup||Grated Parmesan cheese|
Heat broiler. Place potatoes in shallow 1½- 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 <recipes@...>