"This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time"

1	C	Broccoli florets
1/2	C	Chopped sweet red pepper
1/4	C	Thinly sliced green onions
1 1/2	C	Cubed reduced-sodium fully cooked ham
1	C	Frozen shredded hash brown potatoes -- thawed
		Egg substitute equivalent to 10 eggs
1/2	tsp	Pepper
1/2	C	Shredded reduced-fat cheddar cheese

• In a 9-in. or 10-in. skillet coated with non-stick cooking spray, sauté broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently.
• In a bowl, whisk together the egg substitute and pepper. Pour over vegetable mixture. Reduce heat; cover and cook for 10-12 minutes or until set. Remove from the heat. Sprinkle with cheeese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

  Yield: "6 servings"

  Per serving: 32 Calories (kcal); trace Total Fat; (6% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : One serving equals 172 calories, 490 mg sodium, 15 mg cholesterol, 10 gm carbohydrate, 21 gm protein, 5 gm fat, 1 gm fiber. DIABETIC EXCHANGES - 2 1/2 lean meat, 1/2 starch