Southwest Hashbrown Omelet

Directions

1. Fill hashbrown potato carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
2. Mix hashbrowns and eggs in a medium bowl.
3. Heat an 8-inch non-stick skillet, or a griddle, over medium heat. Coat with about 2 teaspoons oil; add 1/2 cup hashbrown mixture and spread to a 6-inch circle.
4. Add Southwest filling on one side. Cook until top is set and bottom is golden brown, about 5 minutes.
5. Fold unfilled side over filling and remove from pan.
6. Repeat to make 5 omelets. Serve warm.