Fast Omelet-Topped Rosemary Veggies
Microwave vegetables according to package directions.Advertisement
Meanwhile, lightly coat a large nonstick skillet with cooking spray; preheat the skillet over medium-high heat. In a small bowl beat together egg product and water; pour into the hot skillet. Cook over medium-high heat without stirring. As mixture sets, run a spatula around edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Cook about 30 to 60 seconds more or until egg mixture is just set. Using a spatula, flip omelet. Turn off heat.
Transfer vegetables to a 9-inch pie plate; top with omelet, folding edges to fit dish, if necessary. Sprinkle with cheese. Microwave on 100% (high) power about 30 seconds or until cheese is melted. Top with chives.
1 starch, 1 vegetables