Spanish omelets are filled with hash brown potatoes. This one adds colorful Southwestern vegetables and cheese for an easy meal any time of the day
- PAM® Original No-Stick Cooking Spray
- 2 cups frozen hash brown potatoes, shredded style
- 3/4 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
- 3/4 teaspoon Mexican seasoning blend, divided
- 1 cup Egg Beaters® Original
- 1/4 cup shredded reduced fat Cheddar cheese
- Spray 8-inch nonstick skillet with cooking spray; heat over medium-high heat. Add potatoes, vegetables and 1/4 teaspoon of the seasoning. Cook 6 minutes or until potatoes are lightly browned, stirring occasionally.
- Combine Egg Beaters, cheese and the remaining seasoning; pour over potatoes and vegetables. Reduce heat to medium; cover with lid and cook 8 minutes or until set.
- Invert skillet onto serving plate. Cut omelet into 4 wedges and serve.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||7%|
|Saturated fat||2 g||10%|
|Dietary fiber||4 g||18%|
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