Mexican Potato Omelet

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly.
4. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
5. Place the pan under the broiler and cook until the top is set, 1-1/2 to 2-1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Per serving: 335 calories; 24 g fat (9 g saturated fat, 7 g mono unsaturated fat); 453 mg cholesterol; 11 g carbohydrates; 21 g protein; 2 g fiber; 870 mg sodium; 343 mg potassium

Nutrition Bonus: Vitamin C (52% daily value), Calcium (30% dv).

Exchanges: 1/2 starch, 1 vegetable, 2 medium-fat protein, 1 high-fat protein, 2-1/2 fat

Contributed by: EatingWell.com