1 tbsp. butter
1 med. onion, chopped
1 med. red or green pepper, cut into strips
1 med. potato, peeled and grated (about 1 c.)
1 c. coarsely chopped broccoli
1 tsp. dried oregano leaves
1/4 tsp. black pepper
1 (8 oz.) container Egg Beaters (cholesterol free)

In a 10 inch non-stick omelet pan, melt butter over medium-low heat. Add onion, pepper, potato, broccoli, oregano, and black pepper. Cover and cook, stirring frequently, until vegetables are tender-crisp. With mixer at high speed, beat egg beaters for 2 minutes until light and fluffy. Pour over vegetables. Cover; cook over low heat 5 to 7 minutes until eggs are set. Serve from pan or carefully invert onto warm serving plate immediately. Serves 4.