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Serves 1

1 large egg, beaten
1 teaspoon water
1 oz chopped ham
1/2 oz shredded low fat cheddar cheese
1 mushroom, chopped
1 tablespoon minced bell pepper
1 tablespoon chopped tomato
1 teaspoon minced green onion
salt and pepper to taste

Why "mini"? Because it's done almost as quickly as it hits the pan. Fast! And, when you hit 'real' ketosis, you'll be lucky if you can even finish it!

I prefer to cook eggs in a bit of melted bacon fat, but save calories with "I Can't Believe It's Not Butter" Light or cooking spray.

Add fat or treat small nonstick skillet with cooking spray. Add bell pepper, mushroom, tomato and green onion. Cook 2 minutes or until softened. Remove and set aside.

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 & cheese, fold and serve. If you're cooking in advance, add filling to moist center, fold, slide onto container and refrigerate (waxed paper between omelets works great).

Tip: Make these in batches and freeze. Reheat for 60 seconds in microwave. It's important to have a NEW 8" skillet for making any mini omelets.

Calories: 136
Carbs: 3 grams
Protein: 15 grams
Fat: 7 grams