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Open-Faced Omelet

Open-Faced Omelet
This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia
6 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • In a bowl, whisk the egg substitute and pepper. Pour over vegetable
  • mixture (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set; remove from the
  • heat.
  • Sprinkle with cheese; cover and let stand for 5 minutes or until
  • cheese is melted. Cut into wedges. Yield: 6 servings.
Nutrition Facts: 1 wedge equals 151 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 722 mg sodium,
© Taste of Home 2013

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Open-Faced Omelet (continued)

Nutrition Facts: 7 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013