Open-Faced Omelet

1. 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. 2

   In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges).

3. 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. 4

   Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

* Per serving · 4 servings · Values may vary.