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
- 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
- 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.
Originally published as Open-Faced Omelet in Quick Cooking May/June 2000, p31
Enjoy this recipe with a sparkling wine.
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