Nutrition per serving may change if servings are adjusted.
1 (12 ounce) package frozen cook-in-the-bag roasted red potatoes and green beans with rosemary butter sauce, such as Green Giant Steamers brand
Nonstick cooking spray
¾ cup refrigerated egg product, such as Egg Beaters Original brand
2 tablespoons water
¼ cup reduced-fat shredded sharp cheddar cheese, such as Sargento brand
Snipped fresh chives
Microwave vegetables according to package directions.
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.