Easy filling breakfast
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes. Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes. Use 1/4 of this filling for each omelet, preparing recipe according to instructions.
2. Whisk eggs, water, salt and pepper in a medium bowl.
3. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes.
4. Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.
Once you have cooked omelets, keep them warm in a 200�F oven while you prepare the remaining ones.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 870 | ||
Calories from Fat: 567 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 23.9g | 120 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 2154.9mg | 663 % | |
Sodium 877.9mg | 30 % | |
Potassium 755.9mg | 20 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 5.3g | ||
Protein 70.3g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 870
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