Photo of Western omelette by WW

Western omelette

6
2
2
Smartpoints value per serving
Total Time
15 min
Prep
8 min
Cook
7 min
Serves
2
Difficulty
Easy
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

olive oil

2 tsp, divided

green pepper(s)

cup(s), diced

sweet red pepper(s)

cup(s), diced

uncooked onion(s)

cup(s), chopped, diced

cooked extra lean low sodium boneless ham

1½ oz, diced

egg(s)

4 item(s)

table salt

1 pinch

black pepper

1 pinch

Instructions

  1. In a large nonstick skillet, heat 1 tsp oil over medium heat. When oil shimmers, add peppers and onion. Cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
  2. Add ham; cook, stirring a few times, until heated through, 1-2 minutes.
  3. Make an omelette using 2 eggs, 1/2 tsp oil, and a pinch each salt and pepper. Top with half of omelette filling; fold over and serve. Repeat with remaining ingredients.
  4. Serving size: 1 omelette

A happier, healthier you starts here