Try serving this dish with scrambled eggs for brunch.
1 1/2 pounds baking potatoes, cut into 1/2-inch cubes
Olive oil-flavored cooking spray
1 teaspoon olive oil
2 cups chopped onion
1 1/3 cups chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon paprika
1 (8-ounce) package pre-sliced mushrooms
1/4 cup water
1/2 cup chopped parsley
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
How to Make It
Arrange potato in a vegetable steamer. Steam, covered, 10 to 12 minutes or just until tender.
Coat a 12-inch nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 6 to 8 minutes or until tender. Stir in water. Remove from heat; add potato, parsley, salt, and black pepper. Toss gently. Top with cheese; cover and let stand 5 minutes or until cheese melts.