• 1/4 cup olive oil
• 1-1/4 cups cooked potatoes, diced
• 2 shallots, thinly sliced
• 1/2 medium red bell pepper, seeded and finely diced
• 6 fresh mushrooms, sliced
• 1 cup Savoy or green cabbage, shredded
• 1 Tbs. parsley, minced
• 1 tsp. fresh thyme, minced, or 1/4 tsp. dried
• 1 tsp. fresh marjoram, minced, or 1/4 tsp. dried
• 8 large eggs, lightly beaten
• 2 tsp. balsamic vinegar

Heat oil in a heavy nonstick ovenproof skillet over medium-high heat. Sauté next 3 ingredients 12-15 minutes, stirring frequently, until potatoes are crisp and lightly browned. Add next 5 ingredients and season with salt and pepper to taste. Cook 4-5 minutes, stirring occasionally, until mushrooms are browned. Turn on broiler. Pour eggs into skillet and season with salt and pepper to taste. Reduce heat to medium and cook about 2 minutes, stirring occasionally, until eggs begin to set. Cover and cook another 2 minutes, or until eggs are lightly set. Drizzle surface of eggs with vinegar. Broil about 5 inches from heat source 1-2 minutes, until golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 255, fat 18.0g, 63% calories from fat, cholesterol 374mg, protein 12.6g, carbohydrates 11.0g, fiber 1.3g, sugar 2.4g, sodium 118mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.4, Lean meat: 1.6, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chenin Blanc.