Open-Faced Omelet

Name: Open-Faced Omelet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
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

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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

Open-Faced Omelet Recipe photo by Taste of Home

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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.

Nutrition Facts

1 piece: 151 calories, 5g fat (2g saturated fat), 25mg cholesterol, 722mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.

Open-Faced Omelet

Ingredients

Directions

Nutrition Facts

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