1 pound Russet potatoes (peeled and cut into ¾ inch pieces
2 Tablespoons olive oil
½ Cup chopped onion (1 Medium)
½ Cup chopped green pepper
½ Cup cooked ham-diced
¾ Teaspoon salt
¼ Teaspoon ground black pepper
1 Tablespoon Oregano
12 Eggs, lightly beaten
½ Cup shredded reduced-fat cheddar cheese (2 ounces)
½ Cup chopped tomato (1 medium)
Fresh chopped parsley
Non-stick cooking spray
Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion and green pepper and cook for 2 to 3 minutes or until onion is tender. Then stir frequently (the potatoes should still be firm). Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper and oregano. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set. Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into wedges. Top with tomato and parsley. Serve warm or at room temperature.
