Open-Faced Omelet Recipe

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. Yield: 6 servings.