Open Faced Vegetable Omelet Recipe

  • 1 carton each) Egg Beaters® Garden Vegetable (15 ounce carton)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 3/4 cup bite-size fresh broccoli florets
  • 1/2 cup sliced fresh button mushrooms
  • 1/4 cup shredded Parmesan cheese
Preheat broiler. Combine Egg Beaters, salt and pepper in medium bowl; set aside.

Place oil in medium oven-safe skillet and heat over medium heat until hot. Add broccoli and mushrooms. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender.

Pour Egg Beaters mixture into skillet; cook 5 to 6 minutes, or until center is almost set, gently lifting edges and tilting skillet occasionally to allow uncooked Egg Beaters mixture to run underneath.

Sprinkle top with cheese; place under broiler 2 minutes or until lightly browned and slightly puffed.

Cut into four wedges; serve immediately.

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