For Breakfast

Western Omelet for Two

May 15, 2020

Cook : 00:30

Ingredients

-You can make a vegetable omelet the same way—just omit the ham.

Add ½ cup chopped vegetable (such as zucchini, broccoli, or spinach)

when you add the green pepper.

1 - In a medium bowl, beat the eggs, egg whites, and salt until completely combined.

2 - In a medium nonstick skillet, heat the oil over medium-high heat.

Add the green pepperand onion and cook, stirring,

until slightly softened, about 4 minutes. Stir in the ham.

Removefrom skillet and set aside.

3 - In a large nonstick skillet, melt the butter over medium-high heat.

Add the egg mixture andcook, covered, 2 to 4 minutes or until desired doneness.

4 - Slide omelet onto serving plate. Place ham mixture over half the omelet.

Fold the omelet toenclose the filling. Cut in half to serve.

SERVES :

Diabetic Exchange: 1 very lean meat; 1½ lean meat; ¾ vegetable; 2 fat

REDUCED CHOLESTEROL: Omit the whole eggs and add 4 additional whites to the mixture. Oruse ²⁄³cup egg substitute (such as Egg Beaters or Egg Scramblers) for the eggs and egg whites.Diabetic Exchanges (egg whites): 2 very lean meat; ½ lean meat; ¾ vegetable; 1½ fatDiabetic Exchanges (egg substitute): 1½ very lean meat; ½ lean meat; ¾ vegetable; 1¾ fat

REDUCED SODIUM: Use unsalted butter; omit ham.Diabetic Exchanges: 1 very lean meat; 1 lean meat; ¾ vegetable; 1½ fat