1 ts Olive oil
1    Potato, small -- thinly
Sliced
1    Onion, small -- thinly
Sliced
1    8 oz. carton HC Egg Product
1/2 ts Pepper
1 1/2 c  Fat-free cheddar cheese --
HC, shredded (6 oz.)

In 10″ non-stick skillet, cook potato and onion in olive oil over medium
heat until potato is tender. Remove from pan and set aside. In same skillet
add egg product and pepper. As egg begins to set, run spatula under edge of
omelet, lifting cooked portion and allowing uncooked portion to spread to
bottom of pan, tilting pan as necessary. When eggs are almost set, sprinkle
with 1 c. of cheese. Continue cooking until cheese just begins to melt.
Spoon potato-onion mixture into half of omelet. Lift unfilled side of
omelet over filling. Sprinkle with 1/2 c. cheese. To remove from pan, tilt
pan slightly and turn omelet onto plate. 3 servings, each 202 calories, 26
g protein, 16 g carbo., 4 g fat, 10 mg cholesterol, 532 mg sodium.