THE MOMLETTE - HEALTHY WEEKEND OMELETTE

The Momlette - Healthy Weekend Omelette image

Provided by Lowfat Linda

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 1/2 cups potatoes, shredded (1/2 of a 16 ounce bag of 365 Everyday Value Hashbrown potatoes)
3 teaspoons olive oil
1 small onion, chopped
1 cup bell pepper, chopped (we like using the pre-cut stoplight peppers from Whole Foods)
6 slices vegetarian bacon (Morningstar Farms Veggie Bacon Strips)
4 large eggs
1/2 cup skim milk
1/4 cup 2% cheddar cheese, shredded

Steps:

Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
(While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
Crumble the 'bacon'.
Beat the eggs with the milk.
When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
Place on medium low heat and cook until firm.
If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
Sprinkle 1/8 C of the cheese on the egg.
Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
Repeat for second Momlette.