Hash Brown Cheese Omelet is a fluffy omelet filled with potatoes, onion and green pepper. Serve it with toast and fruit. It’s also good with sliced tomatoes. From jennifer reisinger, sheboygan, wisconsin.

Ingredients

1 medium onion, chopped

1/2 cup chopped green pepper

1-3/4 cups frozen cubed hash brown potatoes,

thawed

2 cups egg substitute

1/4 cup water

1/8 teaspoon pepper

3 slices reduced-fat process American

cheese

Method

1  In a large skillet coated with nonstick cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through.

2  In a bowl, beat egg substitute, water and pepper; pour over vegetables. 

3. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet.

4. Fold the omelet in half and transfer to a warm serving platter. Yield: 4 servings.