- 2 medium potatoes (2/3 pound) cut into 1/4 inch slices
- 1 can whole kernel corn, drained
- 1 4oz. Can diced green chilies, drained
- 1 2oz. Can sliced pimentos, drained
- 3 green onions, chopped
- 2 tbsp. chopped cilantro
- 8 eggs (or 2 cups egg substitute)
- 2 tsp. water
- freshly ground black pepper to taste
- 1/3 cup (or more) freshly grated parmesan
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, and remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet under the broiler, 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.
- Yields: 4 servings
- Preparation Time: 20 minutes