PREP TIME: 15 MIN. TOTAL TIME: 37 MIN.<br />SERVES: 4 <br /><br />2 tbsp (30 mL) olive oil<br />3 Yukon Gold potatoes, peeled and diced (approx. 2 cups/500 mL)<br />1/4 tsp (1 mL) each salt and pepper, divided<br />4 eggs<br />1/2 cup (125 mL) Compliments Medium Chunky Salsa, plus more for garnish<br />1/4 cup (60 mL) thinly sliced green onions, divided <br />1/4 cup (60 mL) Sensations by Compliments Tex-Mex Finely Shredded Cheeses<br />1/4 cup (60 mL) sour cream<br /><br />1. Preheat oven to broil. Heat oil in a medium oven-safe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min. <br /><br />2. Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.<br /><br />3. Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.<br /><br />PER SERVING (1⁄4 OF THE RECIPE): 270 calories, 11 g protein, 15 g total fat (4 g sat. fat), 195 mg cholesterol, 22 g carbohydrates, 2 g fibre, 3 g sugars, 490 mg sodium
