Denver Omelet Salad Recipe

4 1 1
Denver Omelet Salad Recipe
Denver Omelet Salad Recipe photo by Taste of Home
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Denver Omelet Salad Recipe

Read Reviews
4 1 1
Publisher Photo
I love this recipe—it's not your typical breakfast, but it has all the right elements: easy, healthy and fast! Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Recommended: Top 10 Brunch Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 cups fresh baby spinach
  • 1 cup chopped tomatoes
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 large eggs
  • Salt and pepper to taste

Directions

Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a custard cup or saucer, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs. Yield: 4 servings.

Test Kitchen tip
  • Just about any omelet can be turned into a salad. It's time to get creative.
  • Originally published as Denver Omelet Salad in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

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    • 8 cups fresh baby spinach
    • 1 cup chopped tomatoes
    • 2 tablespoons olive oil, divided
    • 1-1/2 cups chopped fully cooked ham
    • 1 small onion, chopped
    • 1 small green pepper, chopped
    • 4 large eggs
    • Salt and pepper to taste
    1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
    2. In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a custard cup or saucer, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs. Yield: 4 servings.

    Test Kitchen tip
  • Just about any omelet can be turned into a salad. It's time to get creative.
  • Originally published as Denver Omelet Salad in Taste of Home April/May 2018

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    Reviews forDenver Omelet Salad

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    MY REVIEW
    chickluvs2cook User ID: 3328929 287357
    Reviewed May. 1, 2018

    "Loved this salad! Super quick & easy...definitely going on the summer dinner rotation list. I did add some shredded parm. Also liked that it didn't need a dressing."

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