breakfast

Ingredients

	3 medium potato(es), baking-variety, peeled, thinly sliced**
	3 large egg(s)
	3 large egg white(s)
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	1 1/2 Tbsp canola oil
	1 medium onion(s), chopped

Instructions

• Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done); drain and set aside.
  
  
• Meanwhile, in a large bowl, whisk together eggs, egg whites, salt and pepper; set aside.
  
  
• Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
  
  
• Spoon potato mixture into egg mixture; mix thoroughly.
  
  
• Reheat skillet over medium-low heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. Yields 1 piece per serving.

Notes

• *Could affect POINTS values.
  
  **Use a food processor if possible.
  
  If you have trouble flipping the eggs, slide them out onto a plate and then carefully place the pan on top of the plate; flip the plate and pan over so that the eggs settle back into the pan. Or you can finish cooking them in an ovenproof skillet, in a 375ºF oven, for 3 to 5 minutes (like a frittata).