1 tbsp. + 1 tsp. vegetable oil
6 oz. pared, cooked potato, diced
1/2 c. each diced green bell pepper & chopped onion
4 eggs
3/4 c. buttermilk
1/4 tsp. salt
1/8 tsp. white pepper
1/4 lb. Swiss or Muenster cheese, shredded
1 med. tomato, sliced
1 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. In 10" non-stick skillet, heat oil; add potato, bell pepper and onion and saute over medium high stirring frequently, until vegetables are tender and potato is lightly browned, 2 to 3 minutes. Spray 9" pie plate with non-stick cooking spray; spread potato mixture in bottom of pie plate.

In medium mixing bowl beat together eggs, buttermilk, salt and pepper; pour over potato mixture and sprinkle with Swiss cheese. Arrange tomato slices over cheese, overlapping slices slightly if necessary; sprinkle with Parmesan cheese. Bake 35 to 40 minutes (until lightly browned and a knife inserted in center comes out clean). Remove from oven and let stand 10 minutes before slicing. Serves 4.