Breakfast

Ham and Veggie Omelet is for Breakfast.

Ham and Veggie Omelet takes 10 minutes to prepare.

Ham and Veggie Omelet takes 30 minutes to cook.

Ham and Veggie Omelet makes 8 servings.

The ingredients for Ham and Veggie Omelet are:

1 sm container Liquid Egg Whites (I think it's a pint)
1/2 sm onion, chopped finely
1/4 green pepper, chopped finely
3 mushrooms, chopped finely
2 oz thin sliced deli ham (I used Carl Buddig because it was in my fridge)
1/4 tsp Salt and Pepper (or to taste)
1 T. Butter (because it's better for you than substitutes and tastes good)
1/2 C fine shredded Mozzarella cheese (or cheese of choice)

Here is how you make Ham and Veggie Omelet:

Chop vegetables and ham. Melt butter in small non-stick skillet over med-high heat; add veg and ham. Cook until vegetables are cooked to you preference. I like them a little crunchy still, so I only had to cook it about 5 minutes. Add salt and pepper, cook another minute or so. Remove from pan and set aside. Reheat pan (or use a single egg skillet) and spray with cooking spray. Add 1/4 C egg white and let cook a few seconds until the bottom of the egg is a solid color, then add a pinch of the cheese and a couple pinches of veg and ham to the white. Let cook until for a couple minutes, or until you can peel away the egg from the pan with a rubber spatula. Flip and cook another minute or 2, until done. remove from pan and let cool on plate. Repeat approx 7 more times until you run out of egg whites and/or veg mixture. Place pieces of parchment or wax paper between omelets, put in zip-lock bag, and freeze. When ready to eat, remove and microwave for one minute, or until hot through. Eat and enjoy. Serving Size: 8 omeletsNumber of Servings: 8Recipe submitted by SparkPeople user GOLDDUSTMOMMY.

The nutritional information for Ham and Veggie Omelet is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 78.2

• Total Fat: 3.3 g
• Cholesterol: 13.3 mg
• Sodium: 322.4 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.2 g
• Protein: 9.3 g