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original egg beaters liquid egg substitute
evaporated skim milk (nonfat)
salt and pepper
lowfat 2% milk cheese, shredded
lean deli ham, chopped
green onions or chives, finely chopped
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.
Last Updated: Sun, Oct 4, 2015