Southwest Potato Frittata

Southwest Potato Frittata

 2/3         pound  potatoes -- (2 medium) cut into 1/4-inch slices

8 3/4 ounces whole kernel corn – drained
4 ounces diced mild green chiles
2 ounces sliced pimientos – drained
3 green onions – sliced
2 tablespoons chopped cilantro or parsley
8 eggs or 2 cups egg substitute
2 teaspoons water
pepper
1/3 cup grated Parmesan cheese

Heat broiler. Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.