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VEGGIE AND TATER STUFFED OMELET

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 1
INGREDIENTS
  • 1 tablespoon Fleischmann's® Original-stick
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh broccoli florets
  • 1/4 cup diced cooked potato
  • 1/4 cup sliced mushrooms
  • 2 tablespoons chopped onion
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon Salt, optional
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Egg Beaters® Original
DIRECTIONS

Melt Fleischmann's in small nonstick skillet over medium heat. Add bell pepper, broccoli, potato, mushrooms, onion, oregano, black pepper and salt, if desired; stir. Cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; cover to keep warm. Wipe out skillet with paper towel.

Spray same skillet with cooking spray; heat over medium heat. Add Egg Beaters; cook until set, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.

Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate.