• 2 cups diced red potatoes
  • vegetable cooking spray
  • 1 (8-ounce) package sliced button mushrooms
  • 3 large egg whites
  • 2 large eggs
  • ½ cup shredded Parmigiano-Reggiano cheese
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon freshly cracked black pepper


Preheat oven to 400 degrees. Place potatoes and enough water to cover them by 1 inch in a large saucepan. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain and set aside.

Heat a 9-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray and add mushrooms. Sauté 10 minutes or until golden brown. Remove from heat and allow to cool.

In a large bowl, whisk together eggs, cheese, rosemary, and pepper. Add cooled mushrooms and set aside.

Return skillet to medium-high heat and coat with cooking spray. Add potatoes and cook 2 to 3 minutes or until they start to brown. Pour egg mixture over potatoes and gently stir to combine. Reduce heat to medium-low and cook uncovered 10 minutes or until eggs are almost set. Transfer skillet to oven and bake 5 to 10 minutes or until eggs are fully set.

Cut into four wedges and serve immediately.


Serving size: 1 wedge

Calories: 148; Total fat: 4.8 g; Saturated fat: 2.1 g; Cholesterol: 98 mg; Sodium: 208 mg; Potassium: 459 mg; Carbohydrate: 15 g; Protein: 12 g