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Ham and Cheese Omelette

3
Total Time
16 min
Prep
10 min
Cook
6 min
Serves
2
Difficulty
Easy
This classic is so easy to lighten up: we used lean ham, more egg whites than yolks, and opted for a small amount of a highly-flavoured cheese.

Ingredients

egg white(s)

4 large

black pepper

⅛ pinch

egg(s)

2 large

uncooked scallion(s)

2 Tbsp, minced

table salt

¼ tsp

hot pepper sauce

⅛ tsp, or to taste

cooked lean ham

½ cup(s), finely diced

shredded parmesan cheese

¼ cup(s), parmesan cheese, Parmigiano-Reggiano suggested

olive oil cooking spray

1 spray(s)

Instructions

  1. In a large bowl, beat together egg whites, eggs, scallions, salt, pepper and hot sauce.
  2. Coat a large non-stick skillet with cooking spray; heat over medium heat. Pour in egg mixture and tilt skillet so bottom is completely covered with egg. Cook omelette until eggs are almost set, occasionally lifting egg in skillet to let uncooked egg to move to edges of skillet, about 3 to 5 minutes.
  3. Sprinkle ham and cheese over eggs. Using a spatula, ease up edges of omelette and gently fold in half; cook until heated through, about 1 minute. Yields 1/2 of omelette per serving.

Notes

Scramble the eggs for an even faster entrée.

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