Photo of Western omelette with salad & toast by WW

Western omelette with salad & toast

Total Time
20 min
10 min
10 min
This quick, easy meal is one to keep in your back pocket because it works equally well for breakfast, lunch, or dinner. You get to enjoy a protein-rich omelette filled with veggies and ham, a generously sized salad with creamy dressing, and buttered toast.


Cooking spray

2 spray(s)

Green bell pepper

¼ cup(s), chopped, chopped

Uncooked Canadian bacon

1 slice(s), chopped


1 medium, chopped


2 item(s), large, large

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Light cheddar cheese

2½ Tbsp, shredded

Plain fat free Greek yogurt

1½ Tbsp


1½ Tbsp

Mixed greens

1½ cup(s)

Grape tomatoes

4 medium, halved

Salted butter

1 tsp

Reduced-calorie whole wheat bread

1 slice(s), toasted


  1. Coat a small nonstick skillet with cooking spray and heat over medium. Add the green pepper and cook until softened, stirring occasionally, about 3 minutes. Add the Canadian bacon and scallion and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  2. In a medium bowl, whisk together the eggs, salt, and black pepper. Recoat the pan with cooking spray and heat over medium. Add the egg mixture to the pan; cook, lifting the eggs so any uncooked portion can run underneath, 1 to 2 minutes. Spoon the cheese over one side of the omelet and top with the green pepper mixture. Cover the pan and cook until the cheese melts, about 1 minute. Fold the omelette in half and place on a plate.
  3. In a medium bowl, whisk together the yogurt and salsa. Add the greens and tomatoes and toss gently to coat. Arrange the salad on the plate with the omelette. Spread the butter over the toast and arrange on the plate.
  4. Makes 1 serving.