Artichoke, Goat Cheese, And Potato Omelet

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1 small unpeeled Russet potato

1 teaspoon olive oil, divided

1/4 cup chopped onion

2 tablespoons finely chopped red bell pepper

4 drained canned artichoke hearts, coarsely chopped

1 teaspoon chopped fresh or 1/4 teaspoon dried oregano

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

4 large egg whites

2 large eggs

1/4 cup (1 ounce) crumbled goat cheese

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