Ingredients
1 1/2
cups fat-free cholesterol-free egg product or 6 eggs
2
tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
2
tablespoons fat-free (skim) milk
1/4
teaspoon salt
1/8
teaspoon dried thyme leaves
1/8
teaspoon pepper
1/4
cup chopped red or green bell pepper
2
cups refrigerated southern-style hash-brown potatoes
1/2
cup coarsely chopped Canadian bacon or cooked ham
2
tablespoons shredded Cheddar cheese
Preparation
Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.
