Open-Faced Omelet

• 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.

fresh broccoli florets, sweet red pepper, green onions, ham, potatoes, egg substitute, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/open-faced-omelet/ (may not work)