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Onion-Potato Omelet

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brunch vegetarian mothers' day breakfast latin mexican


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4 small new potatoes, peeled and diced (about 1 cup)

2/3 cup low-sodium vegetable broth

2 1/2 tsp. olive oil

1 large onion, chopped (about 1 1/2 cups)

1 medium-size yellow bell pepper, chopped (about 3/4 cup)

4 large eggs

3 large egg whites

1 cup shredded reduced-fat mexican cheese blend

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