Brunch time....the incredible, edible egg

I decided to delve into the tradition of serving brunch on Sunday instead of lunch. Though it was still served at lunchtime or a little later, it was a nice break to have breakfast foods in the middle of the day. I found this nifty little recipe on Cooking Light. I never turn down an opportunity to use my cast iron skillet. I served this omelet with grits and whole-wheat biscuits with blackberry jam.....Mmmm....

And....don't let the title dissuade you; it tastes like an omelet, but the ease of cooking is much more like a frittata. Enjoy.

Ham and Potato Omelet

1/4 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
1 tablespoon vegetable oil
4 cups packaged frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 cup chopped 33%-less-sodium ham

Preheat oven to 450°.

Combine first 5 ingredients, stirring with a whisk.

Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes; sauté 5 minutes. Stir in ham; sauté 1 minute. Stir in egg mixture. Bake at 450° for 12 minutes or until set. Cover and let stand 10 minutes. Cut into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)
NUTRITION PER SERVING:
CALORIES 287(27% from fat); FAT 8.5g (sat 2.2g,mono 2.8g,poly 2.7g); PROTEIN 17g; CHOLESTEROL 172mg; CALCIUM 67mg; SODIUM 703mg; FIBER 3.7g; IRON 3mg; CARBOHYDRATE 36.4g