Spanish Omelet

1		medium scallion -- finely chopped
1/2  cup		Ore-Ida Country Style Hash Browns - Frozen, Shredded
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1/2  cup		Egg Beaters Egg Substitute

Tip: Click on the ingredient links to learn the nutritional information for all the Spanish Omelet ingredients. The serving size for any ingredient in Spanish Omelet may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a small bowl, whisk together egg, egg white, salt and pepper just until blended; set aside.



In a large, nonstick omelet pan, heat oil over medium heat. Cook hash browns and onion in 1 T olive oil .Add egg mixture and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds.

Cook eggs, moving pan back and forth over heat, until cooked through, about 3 to 4 minutes; fold in half to serve. Yields 1 serving.