Open-faced Omelet

Quick and easy to take to church brunches or pot lucks

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup broccoli floret
• 1⁄2 cup  chopped  sweet red pepper
• 1⁄4 cup  thinly sliced green onion
• 1 1⁄2 cups  cubed fully cooked ham
• 1  cup frozen hash brown potatoes, thawed
• 10  egg substitute, equivalent of
• 1⁄4 teaspoon pepper
• 1⁄2 cup  shredded cheddar cheese

Directions

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.