French Omelet Recipe
French Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as French Omelet in Light & Tasty April/May 2006, p7

Nutritional Facts

1/2 omelet: 186 calories, 9g fat (4g saturated fat), 207mg cholesterol, 648mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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  • 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
  1. 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.
  2. 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.
Originally published as French Omelet in Light & Tasty April/May 2006, p7

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Reviews forFrench Omelet

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meliss.beyer User ID: 7101887 222550
Reviewed Mar. 11, 2015

"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."

MY REVIEW
MarineMom_texas User ID: 31788 217979
Reviewed Jan. 16, 2015

"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."

MY REVIEW
Michele.Hester User ID: 4255551 61332
Reviewed Apr. 3, 2013

"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."

MY REVIEW
Michele.Hester User ID: 4255551 57843
Reviewed Apr. 3, 2013

"one word - mmmmmmmmmmmmm!"

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