Overstuffed Western Omelette
½ cup(s), red variety, diced
½ cup(s), green variety, diced
2 medium, thinly sliced
Cooked extra lean low sodium boneless ham
4 oz, diced
4 large egg(s), lightly beaten
- Heat oil in medium skillet over medium heat. Add red and green bell peppers, scallions, ham, salt, and black pepper and cook, stirring, until vegetables have softened, about 5 minutes.
- Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates.
- Serving size: half an omelette