Baked Spanish Potato Omelet
By: Anonymous
Published: Monday, December 28, 2009 - 2:57am

Ingredients




5 eggs
2 cups peeled, cooked, cubed potatoes
1 onion, finely chopped
1 green pepper, minced
12 green stuffed Spanish olives, slices
1 teaspoon salt
4 ounces lean, cooked ham, cubed

Preparation

1 Beat eggs until fluffy. Fold in remaining ingredients. Spray a round, non-stick cake pan with cooking spray for no-fat frying. Spoon in omelet mixture. 2 Bake at 350 degrees for 25 to 30 minutes until eggs are set. Cut into wedges. 3 The cooked ham can be replaced with leftover roast poultry, seafood or water packed tuna.