Ham and Veggie Omelet Recipe

Guest Author - Jennifer Murray

A cheesy omelet so rich in flavor that you don't even realize it's "light." Enjoy!

Ingredients

2 eggs, lightly beaten

1/2 cup egg substitute

1/4 cup fat-free milk

1/8 tsp. salt

1/8 tsp. pepper

1/4 cup cubed fully cooked lean ham

1 tbsp. chopped onion

1 tbsp. chopped green pepper

1/4 cup shredded reduced-fat cheddar cheese

Directions
1. Combine eggs, egg substitute, milk, salt, and pepper in a small bowl. Place a 10-in. nonstick skillet sprayed with nonstick cooking spray over medium heat. Add egg mixture.

2. As eggs set, lift the edges and let the uncooked portion flow underneath.

3. When eggs are set, sprinkle ham, onion, green pepper and cheese over one side. Fold the other side of the omelet over the filling. Cover and let stand for approximately 1 minute or until cheese is completely melted.

Tip: You can exchange the onion and green pepper with other vegetables such as red peppers, spinach or tomatoes.

Content copyright © 2009 by Jennifer Murray. All rights reserved.
This content was written by Jennifer Murray. If you wish to use this content in any manner, you need written permission. Contact Kathy L. Brown for details.