Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound russet potatoes, peeled and cut into ¾-inch pieces
2 tablespoons olive oil
½ cup chopped onion (1 medium)
¾ teaspoon salt
¼ teaspoon black pepper
12 eggs, lightly beaten
½ cup shredded reduced-fat cheddar cheese (2 ounces)
½ cup chopped tomato (1 medium)
Line a 3½- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2½ hours or until eggs are set.
Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into 8wedges. Top with tomato. Serve warm or at room temperature.