Printable | Taste of Home

Open-Faced Omelet

1 cup broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed reduced-sodium 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

In a 9-in. or 10-in. skillet coated with cooking spray, saute
broccoli, red pepper and onions until crisp-tender. Add ham and hash
browns. Cook for 2 minutes, stirring frequently. In a bowl, whisk
together the egg substitute and pepper. Pour over vegetable mixture.

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

Open-Faced Omelet cont.

Reduce heat; cover and cook for 10-12 minutes or until 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.