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Frozen Cook-in-the-bag Roasted Red Potatoes And Green Beans With Rosemary Butter Sauce
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1 12 ounce
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Nonstick Cooking Spray
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-
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Refrigerated Egg Product
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3/4 cup
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Water
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2 tablespoons
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Reduced-fat Shredded Sharp Cheddar Cheese
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1/4 cup
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Snipped Fresh Chives
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PREPARATION
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1.
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Microwave vegetables according to package directions.
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2.
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Meanwhile, lightly coat a large nonstick skillet with cooking spray; preheat the skillet over medium-high heat.
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3.
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In a small bowl beat together egg product and water; pour into the hot skillet.
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4.
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Cook over medium-high heat without stirring.
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5.
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As mixture sets, run a spatula around edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
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6.
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Cook about 30 to 60 seconds more or until egg mixture is just set.
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7.
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Using a spatula, flip omelet.
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8.
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Turn off heat.
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9.
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Transfer vegetables to a 9-inch pie plate; top with omelet, folding edges to fit dish, if necessary.
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10.
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Sprinkle with cheese.
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11.
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Microwave on 100% (high) power about 30 seconds or until cheese is melted.
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12.
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Top with chives.
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Fast Omelet-Topped Rosemary Veggies
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