2 med. potatoes, peeled
1 sm. onion, finely chopped
2 tbsp. butter
4 eggs
1/4 c. skim milk
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. chopped green pepper
1 med. tomato, chopped

Shred potatoes. Place potatoes in sieve; rinse thoroughly with cold water and drain. Combine potatoes and onion in 9-inch microwave-safe pie plate. Cover with waxed paper.

Microwave (high) 6 to 7 minutes or until potatoes are tender, stirring once. Stir in butter. Combine eggs, milk, salt and pepper; beat well. Add green pepper and tomato. Pour over potatoes; mix lightly to combine. Cover with waxed paper.

Microwave (high) 2 minutes. Stir to move cooked edges to center. Cover.

Microwave (high) 2 to 3 minutes or until just about set in center, rotating dish once. Let stand a few minutes. Cut into wedges to serve.