At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
2/3 pound (2 medium) potatoes, cut into 1/4-inch slices
1 can (8 ¾ ounces) whole kernel corn, drained
1 can (4 ounces) diced mild green chiles
1 can (2 ounces) sliced pimientos, drained
3 green onions, sliced
2 tablespoons chopped cilantro or parsley
8 eggs or 2 cups egg substitute
2 teaspoons water
Pepper
1/3 cup grated Parmesan cheese
Preparation
Heat broiler. Place potatoes in shallow 1 ½ 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 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.
Calories: 307 Fat: 14g Cholesterol: 431mg Sodium: 658mg Fiber: 5g Protein: 19g
