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Makes 4 servings

Ingredients

• 1 1/4 pounds potatoes, peeled and cut into 1/3-inch cubes (about 2 1/2 cups)
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 medium red bell pepper, finely diced (about 1 cup)
• 1 clove garlic, minced
• 6 large eggs, beaten
• 3/4 teaspoon kosher salt
• Freshly ground black pepper

Directions

1. Place the potatoes in a medium saucepan. Add enough cold water to cover. Cover and bring to a boil. Reduce the heat and cook at a low boil until tender, about 7 minutes. Drain and set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and garlic, and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
3. Combine the cooked vegetables, eggs, potatoes, salt and pepper in a large bowl and stir to combine.
4. Heat the remaining oil in the skillet over medium-high heat. Pour the egg mixture back into the skillet, reduce the heat to medium, and cook until the omelet turns golden brown on the bottom, 3 to 5 minutes.
5. Preheat the broiler to high. Place the skillet under the broiler (if the handle is plastic, wrap it in aluminum foil). Broil until the top turns golden brown, 3 to 5 minutes. Cut into wedges and serve.

Nutrition Information per Serving: 310 calories, 15g fat (3.5g saturated, 5.5g monounsaturated), 320mg sodium, 32g carbohydrates, 3g fiber, 12g protein, 30% vitamin A, 100% vitamin C, 15% iron

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