Open-Faced Omelet

Name: Open-Faced Omelet
Ingredients: 1 cup fresh broccoli florets; 1/2 cup chopped sweet red pepper; 1/4 cup thinly sliced green onions; 1-1/2 cups cubed fully cooked ham; 1 cup frozen shredded hash brown potatoes, thawed; 2-1/2 cups egg substitute; 1/4 teaspoon pepper; 1/2 cup shredded reduced-fat cheddar cheese

8 ingredients

4 steps

Ingredients

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions

1

In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently.
2

In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges).
3

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat.
4

Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.