Slim Ham & Cheese Omelet

Susan Feliciano


This is for all my weight-watching and diabetic friends. It is the way I would normally prepare an omelet for myself. It won't cut it with Rachel Ray, but I can post it to our calorie-conscious groups here, and maybe someone can use it.

pinch tips: How to Peel Hard Boiled Eggs





5 Min


10 Min


Stove Top


1/2 c
original egg beaters liquid egg substitute
3 Tbsp
evaporated skim milk (nonfat)
1 dash(es)
salt and pepper
1/4 c
lowfat 2% milk cheese, shredded
1 1/2 oz
lean deli ham, chopped
2 Tbsp
green onions or chives, finely chopped

Directions Step-By-Step

Spray a non-stick 9-10 inch skillet with cooking spray. Set over (lowish) medium heat.
Whisk together the eggs, milk, salt and pepper. Pour into pan. Shake pan to prevent sticking. Lift up edges of omelet to allow uncooked eggs to run underneath.
When eggs are partially set, sprinkle in shredded cheese and ham. Keep cooking until eggs are softly set in the middle of the omelet. Sprinkle on the green onions.
Cook 30 more seconds, then fold omelet over by about 1/3. Flip pan to turn out onto plate, folding over the other 1/3, for a rolled omelet effect. Cut in half to serve.
NOTE: It helps if you cover the pan while it's cooking, as the steam cooks the top of the omelet. But check it every few seconds to prevent scorching or over-cooking.

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tags: Quick & Easy, Healthy