Goat Cheese & Ham Omelet
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
1 ServingsPrep/Total Time: 20 min.
- 4 egg whites
- 2 teaspoons water
- 1/8 teaspoon pepper
- 1 slice deli ham, finely chopped
- 2 tablespoons finely chopped green pepper
- 2 tablespoons finely chopped onion
- 2 tablespoons crumbled goat cheese
- Minced fresh parsley, optional
- In a small bowl, whisk egg whites, water and pepper until blended;
- stir in ham, green pepper and onion. Heat a large nonstick skillet
- coated with cooking spray over medium-high heat. Pour in egg white
- mixture. Mixture should set immediately at edges. As egg whites set,
- push cooked portions toward the center, letting uncooked egg flow
- When no liquid egg remains, sprinkle goat cheese on one side. Fold
- omelet in half; slide onto a plate. If desired, sprinkle with
- parsley. Yield: 1 serving.
Nutritional Facts: 1 omelet equals 143 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 489 mg sodium, 5 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.