Slim Ham & Cheese Omelet
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- 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
1Spray a non-stick 9-10 inch skillet with cooking spray. Set over (lowish) medium heat.
2Whisk 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.
3When 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.
4Cook 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.
5NOTE: 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.