Two Peas in a Pod Omelet

Ingredients:

• 5 small Yukon gold potatoes
• 2 T EVOO
• 2/3 C frozen peas, thawed
• 1/2 C plain Greek yogurt
• 4 eggs plus 4 egg whites
• Salt & Pepper for the humans 

Directions:

1. In a medium saucepan, cover the potatoes with water and bring to a boil, then lower the heat & simmer until fork-tender. 15-20 min.
2.  Drain & chop into small cubes. Meanwhile, heat 2 tsp EVOO over med-high in the same pan & brown chopped potatoes, about 10 minutes.
3. Stir in peas & yogurt. Cover & keep warm.
4. Meanwhile, beat 1 egg and 1 egg white with 2 tsp water for 1 minute.
5. In a small nonstick skillet, heat 1 tsp EVOO over med-high. Pour in eggs & cook, stirring, until partially scrambled, about 1 minute. Lower heat & spread egg evenly.
6. Spoon ¼ of the potato mixture over ½ the eggs & cook until the bottom is set, about 1 minute. Fold over the egg like a taco & cook another 30 seconds.
7. Slide the omelet onto a plate & cover to keep warm while you finish up 3 more. 

Kitchen note: You can easily make one of these as directed above for the fids, then add salt & pepper to the remaining eggs for the humans, if desired. OR, just let everyone garnish theirs as they like.