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.
prep time5 Min
cook time10 Min
original egg beaters liquid egg substitute
evaporated skim milk (nonfat)
salt and pepper
lowfat 2% milk cheese, shredded
1 1/2 oz
lean deli ham, chopped
green onions or chives, finely chopped
How To Make
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 Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!