Ingredients
1 medium onion, chopped1/2 cup chopped green pepper1-3/4 cups frozen cubed hash brown potatoes, thawed2 cups egg substitute1/4 cup water1/8 teaspoon pepper3 slices reduced-fat process American cheese product
Preparation
In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through.
In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.
