Oven-Baked Spanish Potato Omelet

Recipe By : Barbara Gibbons/Slim Gourmet book series

5 Points Per Serving

5 eggs

2 cups potatoes -- cooked

1 onion -- finely chopped

1 green pepper -- minced

12 green olives -- sliced

4 ounces lean ham -- cubed

Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve

Serving Size : 4

Per serving: 221 Calories; 9g Fat (35% calories from fat); 15g Protein; 21g Carbohydrate; 242mg Cholesterol; 796mg Sodium

NOTES : Good cold, too.

Donna's Notes: you could lower the points by using a fat free egg sub. or egg whites.

Shared by: Orea de Sa' Hana