Potato, Greens and Ham Omelet

1 (12-oz.) russet potato, peeled, thinly sliced
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1 medium onion, thinly sliced
1 small head kale or small bunch Swiss chard (about 8 oz.)
6 eggs
2/3 cup chopped deli ham (4 oz.)

1. Heat broiler. Spray baking sheet with nonstick cooking spray or line with foil. In large bowl, toss potato slices with 1 tablespoon of the oil. Stir in 1/4 teaspoon of the salt and dash of the pepper. Spread potato slices on baking sheet (set bowl aside for later use). Broil potatoes 4 to 6 inches from heat 5 to 6 minutes or until tender and edges are lightly browned.

2. Meanwhile, heat 1 tablespoon of the oil in large ovenproof skillet over medium-high heat until hot. Add onion slices; cook 5 to 6 minutes or until they begin to brown, stirring occasionally.

3. Place kale in large microwave-safe glass bowl; cover with plastic wrap. Cook on high 2 minutes or until wilted and tender. Drain; rinse under cold running water. Squeeze to remove excess water; chop.

4. Place eggs, remaining 1/4 teaspoon salt and remaining pepper in bowl used to season potatoes; beat to combine. Stir in onions, kale, potato slices and ham.

5. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot. Add egg mixture; flatten evenly in pan. Cook 3 minutes or until bottom is golden and set (lift outside edge to check). Place pan under broiler; broil 4 to 6 inches from heat 2 minutes or until top is set. Let stand 5 minutes; cut into 4 wedges.

4 servings

PER SERVING: 345 calories, 20.5 g total fat (4.5 g saturated fat), 19 g protein, 22 g carbohydrate, 335 mg cholesterol, 825 mg sodium, 4.5 g fiber