2 small sweet potatoes, thinly sliced
1 shallot, minced
1 ear of corn, oven roasted and cut from cob
1 jalapeno, fire roasted and diced
1 can (2-1/4 ounces) sliced ripe olives, draine
1 red pepper, fire roasted and diced
3 green onions, sliced
2 Tbsp. cilantro or parsley, chopped
8 oz. egg whites or egg substitute
2 tsp. water
Pepper, to taste
3 oz. queso fresco cheese
Preheat broiler. Place sweet potatoes in shallow 1-1/2 to 2-quart microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray. Add sweet potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes.
Meanwhile, in medium bowl, mix shallot, corn, jalapeno, olives, red pepper, green onions, cilantro or parsley, egg whites, and water. Season with pepper. Pour mixture over sweet potatoes.
Cover and cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with queso fresco cheese. If not oven-proof, wrap skillet handle in double thickness of 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.
Makes 4 servings.
Recipe by Eric M., Flik Independent School Dining Regional Executive Chef and Director of Dining Services