Veggie and ham omelet
This Veggie and Ham Omelet features fresh zucchini and red pepper, complemented by savory ham and melted cheddar cheese. It's a quick and protein-packed breakfast option that's easy to prepare.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 zucchini1 red pepper
1 tsp garlic
1 egg
6 tbsp egg whites
1 dash salt
1 dash black pepper
1 short spray cooking spray oil
3 slices ham
1/4 cup cheddar cheese
Elevate your breakfast game with this delicious and nutritious Veggie and Ham Omelet. This recipe combines the fresh flavors of zucchini and red pepper with the savory taste of ham and cheddar cheese. It's perfect for those looking for a protein-packed meal to start their day right. Plus, it's simple to prepare and cook, making it a great choice for busy mornings.
Instructions:
- Dice the zucchini and red pepper.
- Mince the garlic.
- Dice the ham into small pieces.
- Shred the cheddar cheese if not pre-shredded.
- Heat a non-stick skillet over medium heat.
- Spray the skillet with a short spray of cooking spray oil.
- Add the diced zucchini, red pepper, and minced garlic to the skillet.
- Sauté for about 5 minutes or until the vegetables are tender.
- In a bowl, crack the egg and add the egg whites.
- Season with a dash of salt and a dash of black pepper.
- Whisk the mixture until well combined.
- Once the vegetables are tender, reduce the heat to low.
- Pour the egg mixture over the vegetables in the skillet.
- Let it cook undisturbed for about 2-3 minutes or until the edges start to set.
- Sprinkle the diced ham evenly over one half of the omelet.
- Sprinkle the shredded cheddar cheese on top of the ham.
- Carefully fold the omelet in half to cover the filling.
- Continue cooking for another 1-2 minutes, until the eggs are fully set and the cheese is melted.
- Slide the omelet onto a plate.
- Serve hot and enjoy your Veggie and Ham Omelet!
Your Veggie and Ham Omelet is now ready to enjoy! This delightful dish not only satisfies your taste buds but also offers a balanced mix of protein and veggies to fuel your morning. Pair it with a side of whole-grain toast or a fresh fruit salad for a well-rounded breakfast. Bon appétit!
Veggie and ham omelet FAQ:
The total cooking time for the Veggie and Ham Omelet is about 8-10 minutes. This includes 5 minutes for sautéing the vegetables and an additional 3-5 minutes for cooking the omelet until the eggs are fully set and the cheese is melted.
You can substitute the ham with other cooked meats like turkey, chicken, or sausage. For a vegetarian option, consider using sautéed mushrooms, spinach, or additional vegetables.
Leftover omelet can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it, although the texture may change upon reheating.
The omelet is fully cooked when the edges are set and the center is no longer runny. A clean, firm surface indicates that the eggs are cooked through. You can gently press the center to check for firmness.
Yes, you can use commercial egg substitutes or silken tofu for an egg-free option. Follow the package instructions for equivalent measurements to replace the whole eggs and egg whites.
Tips:
- For a fluffier omelet, consider adding a splash of milk to the egg mixture.
- Ensure the vegetables are chopped evenly for consistent cooking.
- Cook the omelet on medium-low heat to prevent it from burning.
- Use a non-stick skillet for easier flipping and serving.
- Experiment with different vegetables and cheese types to suit your taste preferences.
Nutrition per serving
1 ServingsCalories 440kcal
Protein 44g
Carbohydrates 15g
Fiber 3.58g
Sugar 8g
Fat 24g
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