Western Omelet
| Number of portions: 1 | Prep time: 5 minutes | Total time: 15 minutes |
Ingredients
- 2 large eggs
- ⅛ tsp black pepper
- 2 medium button mushrooms, sliced
- ¼ cup fresh spinach
- 4 cherry tomatoes, quartered
- 1 oz (28 g) extra lean low sodium ham
- 1 tsp (5 mL) canola oil
- 1 tbsp low fat cheddar cheese, shredded
- 1 slice whole wheat bread, toasted
Directions
- Whisk eggs and black pepper together in a bowl.
- Heat 2 tbsp (30 mL) water in a small non-stick skillet over medium-high heat.
- Add mushrooms and cook for 5 minutes or until tender.
- Add the spinach, tomatoes, and ham; stir until spinach is wilted.
- Remove the filling from the skillet; set aside.
- Heat oil in the same skillet over medium-high heat.
- Pour in whisked eggs. As eggs set around the edge of the skillet, gently push cooked portions toward the centre of the skillet with a spatula. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- When eggs are almost set on the surface but still look moist, cover half of the omelet with filling. Slip spatula under unfilled side; fold over onto filled half.
- Cook for a minute, then slide the omelet onto the plate.
- Garnish with shredded cheese. Serve with toast.
| Nutrient | Per portion |
| Calories | 357 kcal |
| Protein | 27 g |
| Carbohydrates | 19 g |
| Fat | 20 g |
| Fibre | 4 g |
| Sodium | 625 mg |