Ham and Vegetable Omelet
25Prep Time Minutes
25Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||6 g||10%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||1 g||2%|
|Vitamin C||44 mg||74%|
|Vitamin A||1738 iu||35%|
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 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.
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.