Open-Faced Omelet

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Sep. 24, 2022
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


  1. 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.
  2. In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat.
  4. 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.