Ingredients

Base Mixture

• 2 large eggs

• 4 large egg whites

• ¼ cup fat‑free milk

• ⅛ tsp salt

• ⅛ tsp pepper

Fillings

• ¼ cup cubed fully cooked ham

• 1 Tbsp chopped onion

• 1 Tbsp chopped green pepper

• ¼ cup shredded reduced‑fat cheddar cheese

Directions

1. Mix the Base Whisk together the first five ingredients — the eggs, egg whites, milk, salt, and pepper — until smooth.

2. Heat the Skillet Coat a 10‑inch skillet with cooking spray and place it over medium heat.

3. Cook the Egg Mixture Pour the egg mixture into the skillet. The edges should begin to set immediately. As the eggs cook, gently push the cooked portions toward the center, allowing the uncooked eggs to flow underneath.

4. Finish Cooking Continue lifting and pushing the eggs until they are thickened and no liquid egg remains.

5. Add the Fillings Spoon the ham, onion, green pepper, and cheese over one half of the omelet.

6. Fold and Serve Fold the omelet in half. Cut in half to serve.

Nutrition Facts —

1 Ham & Veggie Omelet

Calories: 220–250 Total Fat: 7–10 g Saturated Fat: 2.5–4 g Cholesterol: 400–450 mg Sodium: 600–700 mg Total Carbohydrates: 3–6 g Dietary Fiber: 0 g Sugars: 2–3 g Protein: 30–34 g