Hash Browns Cheese Omelet

• 1 medium onion, chopped
• 12 green pepper, chopped
• 1 (3/4 lb) bag frozen cubed hash brown potatoes, thawed (they're usually called Southern-style)
• 8 egg substitute (2 cups substitute)
• 14 cup water
• 18 teaspoon pepper
• 3 slices reduced-fat American cheese

1. In a large skillet coated with non-stick cooking spray, saute onions and green pepper.
2. Add potatoes and cook over medium heat for 5 minutes.
3. Beat thoroughly in a bowl the egg substitute, water and pepper.
4. Pour over vegetables in skillet.
5. As egg sets, lift edges, letting uncooked portion flow underneath.
6. Just before eggs are completely set, place cheese slices over half of the omelet.
7. Fold in half and transfer to a warm serving platter.

onion, green pepper, brown potatoes, egg substitute, water, pepper, cheese

Taken from www.food.com/recipe/hash-browns-cheese-omelet-46147 (may not work)