Hashbrown Cheese Omelet
Source of Recipe
unknown
List of Ingredients
1 medium onion, chopped
1/2 green pepper, chopped
3/4 to 1 pound bag frozen cubed hash brown potatoes, thawed (they're
usually called Southern-style)
Egg substitute equivalent to 8 eggs (we used Better 'n' Eggs)
1/4 cup water
1/8 teaspoon pepper
3 slices "lite" American cheese
Recipe
In a large skillet coated with non-stick cooking spray, saute onions
and green pepper. Add potatoes and cook over medium heat for 5
minutes.
Beat thoroughly in a bowl the egg substitute, water and pepper. Pour
over vegetables in skillet. As egg sets, lift edges, letting uncooked
portion flow underneath. Just before eggs are completely set, place
cheese slices over half of the omelet. Fold in half and transfer to a
warm serving platter. Serves 4 to 5. Pass the ketchup!
Tester's tip: When folding any omelet, the easiest way is to first
make sure the omelet is totally loosened from the pan. Tilt the
skillet just enough to allow the omelet to begin to slide slowly onto
the serving plate. When it's halfway there, tilt the skillet more so
the omelet folds on itself.
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