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
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||4 g||18%|
|Vitamin C||23 mg||39%|
|Vitamin A||1305 iu||26%|
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.
If Mexican seasoning blend is unavailable, use 1-1/2 teaspoons taco seasoning instead.
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