Ham and Vegetable Omelet

(1 ratings)
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An Egg Beaters omelet filled with ham, colorful vegetables and Cheddar cheese

  • 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
  • 1 carton (16 oz each) Egg Beaters® Original, divided
  • 1/2 cup shredded Cheddar cheese, divided
  1. 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.
  2. Add 1/2 carton (about 1 cup) Egg Beaters to skillet; cook 3 minutes or until edges start to set. Using a rubber spatula, gently lift edges while tilting pan to allow uncooked Egg Beaters to run beneath. Cook until set.
  3. Place half of vegetable mixture and 1/4 cup cheese over half of cooked Egg Beaters. Fold in half over filling. Slide omelet onto serving plate; keep warm. Repeat with remaining ingredients.
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Nutrition Information
Calories: 162 View complete nutrition information
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Ladyweegle51 February 12, 2012

I used bacon instead of ham and a slice of American cheese. It was fabulous!