1 medium egg, beaten
1 slice extra lean sandwich ham, minced
1/2 slice low fat cheese
1 mushroom, chopped
1 tablespoon minced bell pepper
1 tablespoon salsa
2 teaspoons minced green onion
Why “mini”? Because it’s done almost as quickly as it hits the pan. Fast! It’s important to have a NEW 6-8″ skillet for making any omelet — and pick one that’s heavy or you’ll be replacing it soon (light pans aren’t well made and your eggs can burn).
Treat small nonstick skillet with cooking spray. Add bell pepper, mushroom and green onion. Cook 2 minutes or until softened. Remove and set aside.
Wipe pan and coat with cooking spray. Pour egg into pan, swirling to coat bottom evenly. Wait for bottom to begin setting, then gently lift edge with spatula and let uncooked run beneath. If you’re eating the omelet now, add filling, salsa & cheese, fold and serve!
Tip: If you’re cooking in advance, add filling to moist center, fold, slide onto container and refrigerate (waxed paper between omelets works great). Make these in batches and freeze. Reheat for 45-60 seconds in microwave.
Nutrition Info: (assumes cooking spray is used)
Carbs: 3 grams
Protein: 15 grams
Fat: 6 grams
Denver Mini Omelet