Denver Omelet Salad

Name: Denver Omelet Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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

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

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 small cup, 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.

Test Kitchen tip

Just about any omelet can be turned into a salad. It's time to get creative.

Nutrition 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.

Originally published as Breakfast Salad in Taste of Home April/May 2018

Reviews

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Average Rating:

chickluvs2cook

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.