Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
PAM® Butter No-Stick Cooking Spray
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
1/2 cup chopped fully cooked lean ham
1/4 cup thinly sliced yellow onion
8 eggs, lightly beaten
1/2 cup shredded Cheddar cheese, divided
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 157 mg | 16% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 396 mg | 132% |
| Total Fat | 17 g | 26% |
| Iron | 2 mg | 9% |
| Calories | 255 kcal | 13% |
| Sodium | 428 mg | 18% |
| Protein | 20 g | 40% |
| Saturated Fat | 6 g | 31% |
| Sugars | 3 g | 0 |
| Vitamin C | 44 mg | 74% |
Spray medium nonstick sauté or omelet pan with cooking spray; heat over medium heat. Add bell peppers; cook 3 to 4 minutes or until tender. Add ham and onion; cook 2 to 3 minutes more or until onion is tender. Remove from skillet; set aside and keep warm.
Add half the eggs to skillet; cook 3 minutes or until edges start to set. Using a rubber spatula, gently lift edges while tilting pan to allow uncooked eggs to run beneath. Cook until set.
Place half of vegetable mixture and 1/4 cup cheese over half of cooked eggs. Fold in half over filling. Slide omelet onto serving plate; keep warm. Repeat with remaining ingredients.
Ham and Vegetable Omelet
