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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Although not your traditional Denver, I've made changes to the original recipe to suit my taste buds, as you my want to do with this one. That's the fun part about a recipe; it's OK to change it as you see fit. Ingredients:
3 eggs (medium size, use whites only from 5 eggs, or, use egg beaters egg substitute to greatly lower the cholesterol and calories |
1 tsp. margarine (low fat) |
1/2 cup green bell pepper (diced) |
1/4 cup onion (chopped) |
3 oz. ham, extra lean (low fat; diced) |
1/2 tomato (fresh, sliced) |
1/4 tsp. black pepper |
4 tbsp. small curd cottage cheese |
Directions:
1. Break the eggs into a small bowl and hand beat with a fork until yolk and white are just combined.
2. Preheat a medium size NON-STICK skillet and melt margarine. Add Ham, Bell Pepper & Onion and saute on medium heat until Pepper & Onion are tender and Ham is heated through.
3. Add beaten eggs and tip skillet until Ham mixture is entirely covered.
4. As egg begins to set, lift one edge of the cooked part with spatula and tilt skillet to allow the runny uncooked egg to flow underneath. Repeat this all around until the egg is no longer runny.
5. Fold half of the omelet over onto itself. Remove from heat and allow omelet to remain in hot skillet one minute. Turn over and allow the other side to rest in cooling down skillet for one extra minute.
6. Remove to serving plate and arrange 3 or 4 slices of tomato on top with the cottage cheese on top of the tomato. Sprinkle black pepper and salt (if desired); dig in.
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