Recipes A’More

1/2 cup (about 3 oz.) diced peeled potatoes

1/4 cup (about 1 oz.) chopped sweet red pepper

1/4 cup (about 1 oz.) sliced onion 

2 tablespoons (about .5 oz.) sliced pitted green olives 

1/3 cup + 2 tablespoons water, divided

1 teaspoon olive oil 

2 eggs 

2 tablespoons (.5 oz.) shredded reduced-fat sharp Cheddar cheese 

1 teaspoon to 1 tablespoon chopped fresh parsley 

Sweet red pepper strips, optional
In 10-inch omelet pan or skillet over medium heat, cook potatoes, pepper, onion, olives and 1/3 cup of the water, covered, until potatoes are soft, about 7 to 8 minutes. 

Drain, if necessary. 

Remove all but 2 tablespoons of vegetable mixture from pan and set aside. 

Add oil. 

Raise heat to medium-high.

In small bowl, beat together eggs and remaining 2 tablespoons water until well blended. 
Pour over vegetables in pan.  (Mixture should set immediately at edges.) 

With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. 

When top is thickened and no visible liquid egg remains, add reserved cooked vegetables, cheese and chopped parsley. 

With pancake turner, fold omelet in half. 

Invert onto plate with a quick flip of the wrist or slide from pan onto plate. 

Garnish with pepper strips, if desired.

* For even faster cooking, substitute 2/3 cup (about 2.5 oz.) frozen diced potatoes for fresh potatoes.  Reduce water to 5 tablespoons, divided.  In 10-inch omelet pan or skillet over medium heat, cook frozen diced potatoes with pepper, onion, olives and 3 tablespoons of the water, covered, until potatoes are soft, about 3 to 4 minutes.  Proceed with recipe.