I like to put a small dollop of sour cream on my Denver Omelet, tastes so good!
1 medium egg, beaten
1 slice extra lean, low sodium 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
sour cream, optional but yummy!
- Spray small 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.