Ham & cheese omelet | WW USA
Ham & cheese omelet
| Total Time: 15 min |
One key to cooking an omelet is to cook it until the bottom is firm and set but the top still looks a little wet. If it looks dry, then your omelet will be dry. The eggs will finish cooking in the residual heat that builds up when it is folded.
Ingredients
| Cooking spray 4 spray(s) | Black pepper ⅛ tsp |
| Egg 4 large egg(s) | Hot pepper sauce ⅛ tsp, or to taste |
| Scallions 2 Tbsp, minced | Cooked lean ham ½ cup(s), finely diced |
| Table salt ¼ tsp | Shredded parmesan cheese ¼ cup(s), Parmigiano-Reggiano suggested |
Instructions
- In a large bowl, beat together eggs, scallions, salt, pepper and hot sauce.
- Coat a large skillet with cooking spray; heat over medium heat. Pour in egg mixture and tilt skillet so bottom is completely covered with egg. Cook omelet 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.
- Sprinkle ham and cheese over eggs. Using a spatula, ease up edges of omelet and gently fold in half; cook until heated through, about 1 minute. Cut in half and serve.
- Serving size: 1/2 of omelet