OPEN-FACED OMELET
This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
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TREX WIRE
[email protected]Overall, this was a good recipe. The omelet was tasty and easy to make.
Shokat Khan
[email protected]This omelet was a little too greasy for my taste. I think I would use less butter next time.
Joel ekele
[email protected]I've tried a lot of omelet recipes, but this one is by far the best. It's so simple to make and always turns out perfect.
Satyam Kumar
[email protected]This was my first time making an open-faced omelet and it turned out great! I'll definitely be making it again.
Florence Okosa
[email protected]I would definitely recommend this recipe to anyone looking for a quick and easy breakfast.
Kelash Balach
[email protected]This omelet was the perfect way to start my day. It was filling and flavorful.
THE ACCOUNTANT
[email protected]I'm not a big fan of eggs, but I really enjoyed this omelet. It was light and fluffy.
Mohammed kudu Ilyasu
[email protected]This omelet was a great way to use up some leftover vegetables.
Karen Balog
[email protected]I made this omelet for a brunch party and it was a huge success. Everyone loved it!
Thabi Vcardi
[email protected]This omelet was delicious! I especially loved the crispy edges.
Saika Khan
[email protected]I've made this omelet several times now and it's always a hit. It's so versatile and can be customized to your liking.
Jeffery Fletcher
[email protected]Overall, this was a good recipe. It was easy to make and the omelet was tasty. I would definitely make it again.
joe herridge
[email protected]The omelet was a bit too runny for my liking. I think I would cook it for a little longer next time.
Kim Kimra
[email protected]This recipe was a little bland for my taste. I think I would add some more herbs and spices next time.
chioma elendu
[email protected]I made this omelet for breakfast this morning and it was a hit! My kids loved it.
nohan nohan
[email protected]This omelet was so good! I loved the combination of flavors and textures.
Saqib Umar
[email protected]I've never made an open-faced omelet before, but this recipe made it so easy. It was a great way to use up some leftover vegetables.
paul kariuki
[email protected]Great recipe! The omelet was light and fluffy, and the toppings were delicious.
sajad afshary
[email protected]This open-faced omelet was fantastic! It was so easy to make and turned out so fluffy and flavorful. I added some diced bell peppers and onions, and it was perfect.