Name: Open-Faced Omelet
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Open-Faced Omelet

1. 1 cup fresh broccoli florets -

2. 1/2 cup chopped sweet red pepper -

3. 1/4 cup thinly sliced green onions -

4. 1-1/2 cups cubed fully cooked ham -

5. 1 cup frozen shredded hash brown potatoes, thawed -

6. 2-1/2 cups egg substitute -

7. 1/4 teaspoon pepper -

8. 1/2 cup shredded reduced-fat cheddar cheese -

How to cook deliciously - Open-Faced Omelet

1. Stage

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. Stage

In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges).

3. Stage

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat.

4. Stage

Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.