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| 2 Teelöffel | vegetable oil divided |
| 1 x ca. 450 g | Red Potatoes thinly sliced |
| 1 | green bell pepper chopped |
| 3 | green onions sliced |
| 1 gross | cloves garlic minced |
| 1 Esslöffel | Chopped fresh oregano, Or |
| 1 Teelöffel | Dried oregano, crushed |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 4 | eggs whole |
| 4 | egg whites |
| 1/4 Tasse | skim milk |
| 1/2 Tasse | Shredded nonfat cheddar cheese, divided |
| 1 Dose | (4 ounce) mild whole green chilies, drained, halved lengthwise |
| 1 | Jar (7 ounce) roasted red peppers, drained/sliced |
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Heat 1 tsp. Oil in ovenproof skillet over Medium heat. Add potatoes and cook, turning, 15 minutes, or until lightly browned and tender. Remove to plate. In same skillet, heat remaining oil over Medium heat. Add pepper and green onions; cook, stirring, until crisp-tender. Add next four ingredients and potatoes; cook, stirring 1-2 minutes. Meanwhile, preheat broiler. In bowl, combine eggs, egg whites, milk and 1/4 cup cheese. Pour into skillet. Reduce heat to Low; cover and cook 10-12 minutes until eggs are almost set. Top with chilies, red peppers and remaining 1/4 cup cheese. Broil 1-2 minutes or until cooked through. Serve with tomato salsa , light sour cream and warmed low-fat flour tortillas, if desired.
Per serving: 250 calories, 7.2 g. Fat, 25% Cff, 183 mg. Cholesterol.
Mc formatting by bobbi744@sojourn. Com
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