Taste of Home
Open-Faced Omelet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
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
-
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.
© 2024 RDA Enthusiast Brands, LLC