• 1 Lbs. new potatoes, scrubbed
• 4 tsp. unsalted butter
• 1 largeonion\cooked, finely chopped
• 1 clove garlic, minced
• 1 cup seasoned croutons
• 1 egg
• 1/4 cup skim milk
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1 Tbs. parsley, chopped

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10 minutes or until potatoes are just tender. Remove potatoes from steamer basket and set aside to cool. When potatoes are cool enough to handle, cut into cubes and set aside. Melt butter in a heavy nonstick skillet over medium heat. Saute onions, garlic and croutons 8-10 minutes or until onions are golden. Stir in potatoes and continue to saute 5-8 minutes or until potatoes are very tender. Combine egg, milk, thyme and pepper to taste in a mixing bowl and beat until mixed thoroughly. Pour egg mixture over potatoes and cook 3 minutes, stirring constantly, until egg is set and mixture is still moist. Sprinkle with parsley.