Coat a large no stick frying pan with no stick spray. Add 1/2 tablespoon of the oil and warm over medium heat. Add the potatoes and scallions and cook for 5 minutes or until potatoes are golden and fork tender.

In a medium bowl beat together the egg substitute, water and peppers.

Add the remaining 1 tablespoon oil to the pan and warm over low heat. Add the egg mixture and cook for 1 minute, or until the edges begin to set. Lift the edges with a pancake turner and tilt the pan slightly to allow any uncooked mixture to run underneath.

Cook for 1 to 2 minutes or until just cooked through. Fold the omelet in half and cook for 30 seconds. Slice from the pan onto a serving platter and cut into four wedges.

129 calories per serving