Sunday, March 11, 2012

Denver Omlet

Delicious omelet filled with diced ham, bell pepper and onion with whole wheat toast.

Servings: 1
Preparation Time: 15 minutes

1 whole egg
3 egg whites
1 Tbsp skim milk
¼ tsp ground black pepper
¼ green bell pepper, diced
1 slice onion, chopped
¼ cup lean ham, diced
2 Tbsp reduced-fat cheddar cheese, shredded
1 slice whole-wheat bread


1.       Lightly coat a small nonstick skillet with cooking spray; place over medium-low heat.
2.       In a small mixing bowl, whisk together the egg, egg whites, skim milk and black pepper. Pour egg mixture into skillet, cover and cook about 4 minutes until eggs are set but still moist.
3.       Spoon bell peppers, onion and ham onto half of the omelet. Fold omelet over filling and sprinkle with cheese. Cover and cook until filling is heated through and cheese starts to melt, about 2 minutes. Place omelet on a warmed serving plate.
4.       Toast wheat bread, serve and enjoy!

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