Ingredients
| large EGGS |
2
|
| water |
2 tbsp.
|
| butter |
1 tsp.
|
| salt and pepper | |
| shredded Italian cheese blend (1 oz.) |
1/4 cup
|
| baby spinach |
1/4 cup
|
| finely chopped ham |
1/4 cup
|
Directions
- BEAT eggs and water in a small bowl until blended.
- HEAT butter in a 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat the bottom. POUR in egg mixture. The mixture should be set immediately at the edges.
- Gently PUSH cooked portions from the edges toward the center with an inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting the pan, and gently moving cooked portions as needed.
- When the top surface of the eggs is thickened, and no visible liquid egg remains, SEASON with salt and pepper. PLACE cheese on one side of the omelet; TOP with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE the omelet onto a plate. SERVE immediately.
Insider Tips
- This recipe is an excellent source of protein, vitamin A, and choline, and a good source of vitamin D and folate.
Nutritional Info
Per Serving:
| Calories |
250
|
| Total fat |
26 g
|
| Saturated fat |
12 g
|
| Polyunsaturated fat |
3 g
|
| Monounsaturated fat |
7 g
|
| Cholesterol |
423 mg
|
| Sodium |
931 mg
|
| Carbohydrates |
4 g
|
| Fiber |
0 g
|
| Sugar |
0 g
|
| Protein |
26 g
|
| Vitamin A |
239 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
74 mcg
|
| Choline |
319 mg
|
| Calcium |
276 mg
|
| Iron |
3 mg
|
| Potassium |
246 mg
|