Open-Faced Omelet
Quick Cooking
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
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 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
Directions:
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.