Slim Ham & Cheese Omelet

★★★★★ 2 Reviews
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By Susan Feliciano
from Oak Ridge, TN

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.

serves 2
prep time 5 Min
cook time 10 Min
method 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

How To Make

  • 1
    Spray a non-stick 9-10 inch skillet with cooking spray. Set over (lowish) medium heat.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.