Western Omelette With a Twist
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Though a Western omelette typically contains ham, green pepper, onion and cheddar cheese, we bulked our version out with sauteed collard greens, swapped bacon for the ham, and added a touch of creaminess with soft goat cheese. If you prefer the more traditional flavor profile, no problem - just modify to suit your tastes. For quick, easy weekday breakfasts, cook a batch of the ham and veggie filling on Sunday to be used throughout the week. Reheat a small amount of the filling in the microwave and cook the omelette fresh each day. Or turn the recipe into egg muffins that you can refrigerate and reheat one at a time.
Ingredients
Cooking spray
2 spray(s)
Green bell pepper
¼ cup(s), chopped, diced
Onion
¼ cup(s), diced
Uncooked collard greens
1 cup(s), chopped
Cooked turkey bacon
1 slice(s)
Raw egg
2 large
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Crumbled goat cheese
1 tbsp(s)
Instructions
1
Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
2
Add collard greens and bacon; cook, stirring a few times, until heated through and greens are wilted, 1-2 minutes. Remove filling from pan; set aside and cover to keep warm.
3
In a mixing bowl, whisk together eggs and a pinch each salt and pepper.
4
Wipe same skillet clean; coat with cooking spray and then heat over medium heat. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute more.
5
Top omelet with reserved filling and cheese; fold over and slide onto a plate.
6
Serving size: 1 omelette
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