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!