Servings: 3
You’ll need:
1/3 cup chopped lean ham
1/4 cup chopped sweet onion
1/2 cup chopped white button mushrooms
1 Tbsp finely chopped Jalapeno
2 Tbsp. light butter
1 Tbsp. olive oil
About 1 tsp. garlic powder (1/4 tsp. per omelet)
6 Tbsp. low fat milk
6 large eggs (2 eggs per omelet)
1/2 cup Colby cheese, shredded
Salt and pepper to desired taste
In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil and melt 1/2 Tbsp. butter over medium/high heat. Add ham, onions, mushrooms and jalapeno and cook for about 10-15 minutes, until mushrooms begin to brown. Remove mixture and set aside.
In a small mixing bowl whisk 2 eggs, 2 Tbsp. low fat milk and 1/4 tsp. garlic powder…salt and pepper to desired taste. Melt 1/2 Tbsp. butter in skillet and cook each omelet separately over medium heat and repeat this step for all three omelets: Pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Gently add 1/3 of sauteed meat/veggie mixture to one half of egg layer and then sprinkle approximately 1-1/2 Tbsp. of shredded Colby cheese all around. When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently. Cook another 5 minutes and then flip over and cook another 3 minutes.
Carefully wipe out hot skillet with a clean paper towel and repeat the above directions to make each omelet.
Serve immediately with a small side of sliced fruit or Frank’s Fried Potatoes and/or some whole wheat toast.
Karen’s Note: The story of how Frank came to learn how to make an omelet goes like this: Frank was watching an actor in a comical film and the only thing that stuck in his mind is “how this comedian made an omelet”. Therefore, the best ever omelet made by my wonderful spouse, Frank!
You’ll need:
1/3 cup chopped lean ham
1/4 cup chopped sweet onion
1/2 cup chopped white button mushrooms
1 Tbsp finely chopped Jalapeno
2 Tbsp. light butter
1 Tbsp. olive oil
About 1 tsp. garlic powder (1/4 tsp. per omelet)
6 Tbsp. low fat milk
6 large eggs (2 eggs per omelet)
1/2 cup Colby cheese, shredded
Salt and pepper to desired taste
In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil and melt 1/2 Tbsp. butter over medium/high heat. Add ham, onions, mushrooms and jalapeno and cook for about 10-15 minutes, until mushrooms begin to brown. Remove mixture and set aside.
In a small mixing bowl whisk 2 eggs, 2 Tbsp. low fat milk and 1/4 tsp. garlic powder…salt and pepper to desired taste. Melt 1/2 Tbsp. butter in skillet and cook each omelet separately over medium heat and repeat this step for all three omelets: Pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Gently add 1/3 of sauteed meat/veggie mixture to one half of egg layer and then sprinkle approximately 1-1/2 Tbsp. of shredded Colby cheese all around. When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently. Cook another 5 minutes and then flip over and cook another 3 minutes.
Carefully wipe out hot skillet with a clean paper towel and repeat the above directions to make each omelet.
Serve immediately with a small side of sliced fruit or Frank’s Fried Potatoes and/or some whole wheat toast.
Karen’s Note: The story of how Frank came to learn how to make an omelet goes like this: Frank was watching an actor in a comical film and the only thing that stuck in his mind is “how this comedian made an omelet”. Therefore, the best ever omelet made by my wonderful spouse, Frank!
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