Source:  Countertop Magician
by Jyl Steinback, America's Healthiest Mom 

Serves:  4

3 cups frozen shredded hash	1 cauliflower florets, cut into
brown potatoes	¾ inch pieces
½ cup egg substitute	1/8 tsp. pepper
4 large egg whites	1/3 cup shredded nonfat
1½ tsp. vegetable broth	cheddar cheese
1/3 cup chopped onion	1½ tbsp. grated nonfat Parmesan
½ tsp. garlic powder	cheese
1 cup broccoli florets, cut into	2 tbsp. chopped green onions,
¾ inch pieces	optional

 
Place hash brown potatoes in a colander and rinse with warm water for 1 to 2 minutes, until partially thawed. Set aside to drain well. Combine egg substitute and egg whites in medium bowl and whisk until frothy. Spray a large nonstick skillet with cooking spray; add vegetable broth and heat over medium-high heat. Add onion and cook for 2 minutes, until softened; sprinkle with garlic powder. Add broccoli and cauliflower; cook 1 to 2 minutes, stirring frequently. Mix in hash brown potatoes and mix well; sprinkle with pepper. Pour egg mixture over top and sprinkle with cheddar and Parmesan cheeses. Reduce heat to medium-low; cook, covered, 10 to 12 minutes, until eggs are. Cut into wedges and garnish with chopped green onions (if desired).

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	164	1 starch	2
Fat	0.2 g	1 very lean meat
Carbohydrates	27 g	2 vegetables
Protein	7 g
Cholesterol	0 mg
Dietary Fiber	4 g
Sodium	259 mg