Source: dLife

This easy to make skillet pie contains egg substitute, ham, veggies, and potatoes and works well at brunch, lunch, or dinner.

Servings

0.33 cup cold water
1 lb medium russet potato , diced
1 medium onions , chopped
10 oz Cauliflower, florets, plain, frozen , thawed and patted dry with paper towel (or broccoli florets)
3 oz Lunchmeat, ham, extra lean, 5% fat, sliced , finely chopped (low sodium)
1 cup liquid egg substitute
0.25 tsp ground nutmeg
0.25 tsp Salt Substitute, no sodium
0.25 tsp black pepper
4 piece American cheese, reduced fat, slice , torn into small pieces

1 Bring water to a boil over high heat in a large nonstick oven safe skillet. Add in the potatoes and onions and bring to a second boil. Reduce heat, cover, and simmer until potatoes are tender crisp, about 6 minutes.
2 Add in remaining ingredients, except cheese. Reduce heat to medium - low and cook until eggs are almost set, about 20 minutes. Do not stir.
3 While egg mixture is cooking, preheat broiler.
4 Move pan from stove to broiler, about 4 to 5 inches from heat, and broil for 2 minutes.
5 Handling carefully to avoid burns, pull out pan and top with cheese. Broil until cheese is melted, about 1 to 2 minutes. Watch carefully so it doesn’t burn.

You can easily defrost frozen vegetables by running them under cold water while in a strainer, shake off water before using. Eliminate the added salt if sodium is a concern for you.