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Open-Faced Omelet
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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. 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |