French Omelet Recipe
French Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cubed fully cooked ham
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 1/4 cup shredded reduced-fat cheddar cheese

Directions

Whisk together first five ingredients.
Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top one side with remaining ingredients. Fold omelet in half. Cut in half to serve. 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.

  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cubed fully cooked ham
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 1/4 cup shredded reduced-fat cheddar cheese
  1. Whisk together first five ingredients.
  2. Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top one side with remaining ingredients. Fold omelet in half. Cut in half to serve. 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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