Open-faced Omelet

• 1 cup broccoli floret
• 12 cup chopped sweet red pepper
• 14 cup thinly sliced green onion
• 1 12 cups cubed fully cooked ham
• 1 cup frozen hash brown potatoes, thawed
• 10 egg substitute, equivalent of
• 14 teaspoon pepper
• 12 cup shredded cheddar cheese

1. In a 9inch or 10inch skillet coated with non-stick cooking spray, saute broccoli, red pepper and onions until tender crisp.
2. Add ham and hash browns.
3. Cook for 2 minutes, stirring frequently.
4. In a bowl whisk together egg substitute and pepper.
5. Pour over vegetable mixture.
6. Reduce heat; cover and cook for 10-12 minutes or until set.
7. Remove from heat.
8. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
9. Cut into wedges.

broccoli floret, sweet red pepper, green onion, ham, frozen hash brown potatoes, egg substitute, pepper, cheddar cheese

Taken from www.food.com/recipe/open-faced-omelet-43501 (may not work)