5 eggs
2 c. peeled, cooked, cubed potatoes
1 onion, finely chopped
1 green pepper, minced
12 green stuffed Spanish olives, slices
1 tsp. salt
4 oz. lean, cooked ham, cubed

Beat eggs until fluffy. Fold in remaining ingredients. Spray a round, non-stick cake pan with cooking spray for no-fat frying. Spoon in omelet mixture.

Bake at 350 degrees for 25 to 30 minutes until eggs are set. Cut into wedges.

The cooked ham can be replaced with leftover roast poultry, seafood or water packed tuna.