1. After piercing 4 medium potatoes, microwave them until they just get fork tender. Fork tender would be about 6-8 minutes. then slice thin

2. In a large skillet over medium high heat, saute potatoes, 1 medium sliced onion, 1 tsp parsley (dried) and 1/2 tsp paprika in 1 to 2 Tbsp vegetable oil until potatoes begin to brown and onion is tender which would be about 5 to 7 minutes. Reduce heat to medium.

 3   Whisk 8 eggs, 1/2 cup lowfat milk, 1 tsp salt and a 1/4 tsp pepper in bowl and pour over potatoes.

Gently draw spatula over bottom and sides of pan to form large soft curds; cook until no visible liquid egg remains.

I hope this tastes good to all of you who try it!!!!!