This cheesy omelet is modeled after the one I tasted and loved in a local restaurant. Mine is so hearty and rich tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
Ingredients
- 2 large eggs
- 4 large egg whites
- 1/4 cup fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cubed fully cooked ham
- 1 tablespoon chopped onion
- 1 tablespoon chopped green pepper
- 1/4 cup shredded reduced-fat cheddar cheese
Directions
- Whisk together first 5 ingredients.
- Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.
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