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.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 567 (65%)|
|Amt Per Serving||% DV|
|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 %|
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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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