- 2 eggs, lightly beaten
- 1/2 cup egg substitute
- 1/4 cup fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cubed fully cooked lean ham
- 1 tablespoon chopped onion
- 1 tablespoon chopped green pepper
- 1/4 cup shredded reduced-fat cheddar cheese
- In a small bowl, combine the eggs, egg substitute, milk, salt and pepper. Coat a 10-in. nonstick skillet with cooking spray and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are set, sprinkle ham, onion, green pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Yield: 2 servings.
Reviews forFrench Omelet
"This omelet was delicious and smelled just as good! Instead of using ham, I used Canadian Bacon. I'm not usually a fan of green peppers but stuck with them. They complimented the onions well. The cheese really tied everything together. I also used all eggs since I don't usually have the egg substitute on hand."
"I prepared this omelet for breakfast the other morning and both my husband and I loved it. HIs one word review was "Yummo". We are both trying to take a few pounds off from the holidays and this breakfast hit the spot. Not only healthy but delicious. I highly recommend this recipe as a volunteer field editor for Taste of Home."
"one word - mmmmmmmmmmmmm! i used all real eggs though, as we have our own hens. I think they would be offended if I used a substitute."
"one word - mmmmmmmmmmmmm!"