I have to say I love Michelle's spanish potato omelet. :)
I took her idea and used potatoes o'brien (what could be easier?) and I added the olives back in, but mine were black. (Hate green!) I had to bake it a lot longer, I assume because the potatoes were still frozen. (Michelle?) I also used fat-free egg substitute, which cut the points down a lot. I'll try freezing a piece to see how it turns out--I'll let you know.
I'm going back to my food journal. I quit writing everything down because I was kind of keeping it in my head--I don't recommend that. If you work the program, the program works, and I need to get back to the real work.
Now I think I'll go lick my plate--yum! :)