Denver Omelet
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
8 eggs
1/8 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1 small green bell pepper, chopped
1/2 cup chopped yellow onion
1/3 cup chopped Canadian-style bacon
1/2 cup shredded reduced fat sharp or mild Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 183 mg | 18% |
Carbohydrate | 5 g | 2% |
Cholesterol | 386 mg | 129% |
Total Fat | 14 g | 22% |
Iron | 1 mg | 8% |
Calories | 218 kcal | 11% |
Sodium | 276 mg | 11% |
Protein | 18 g | 35% |
Saturated Fat | 5 g | 27% |
Sugars | 3 g | 0 |
Vitamin C | 17 mg | 28% |
Whisk together eggs and black pepper in small bowl; set aside.
Spray medium nonstick skillet with cooking spray. Heat over medium heat; when hot add bell pepper, onion and bacon. Cook 2 to 3 minutes or until bacon is lightly browned and vegetables are tender. Remove from skillet; keep warm.
Add 1 cup egg mixture to skillet; cook 3 minutes or until edges start to set. Using rubber spatula, gently lift edges while tilting pan to allow uncooked eggs to run underneath. Cook until set.
Sprinkle half of vegetable mixture and half of cheese onto half of cooked eggs. Fold in half over filling. Slide omelet onto serving plate; keep warm. Repeat with remaining ingredients.
Serve with your favorite side salad for an easy weeknight meal.
Denver Omelet