Instructions: Boil peeled potatoes in a saucepan until tender, about 15 minutes; dice and set aside.

In a large skillet over medium-high heat, saute chopped onion and the diced potatoes in half the butter until onions are starting to brown, about 7 minutes; remove and set aside.

Add remaining butter to the skillet and stir in beaten eggs, Italian seasoning, salt, pepper and yogurt. Cook over low to medium heat, stirring gently.

Just before the eggs set, stir in the onions and potatoes. Remove from the heat and sprinkle with grated Swiss cheese.

This recipe yields 6 servings.

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