Potato Omelet

• Yield: 4 servings
• Exchanges: 1 starch, 1 1/2 Medium-Fat Meat

Ingredients:

1 large baking potato, peeled and diced

Vegetable cooking spray

1/2 cup sliced green onions

4 eggs

4 egg whites

1/2 skim milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup (2ounces) shredded low-fat processed cheese

Procedure:

1. Place diced potato in a small saucepan; add boiling water to cover. Cover and cook for 10 minutes. Drain well.
2. Coat a 10-inch skillet with cooking spray; place over medium heat until hot. Sauté potato for 5 minutes. Add onions, and sauté an additional 5 minutes or until vegetables are tender. Spread potato mixture in bottom of a 9-inch square baking dish coated with cooking spray.
3. Combine eggs and egg whites in a large bowl; beat at medium speed with an electric mixer until frothy. Add milk, salt, and pepper, beating well until very light and fluffy.
4. Pour egg mixture over potato mixture, and bake at 350 degrees for 20 to 25 minutes or until lightly browned and puffy. Remove from oven, and top with cheese. Serve immediately.

Each serving provides: