Ham and Swiss Omelets with Orange-Baked Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
vegetable cooking spray |
2 ounces orange-baked ham, chopped (about 1/3 cup) |
1/4 cup chopped green onions |
1/4 cup peeled, seeded, and chopped tomato |
dash of pepper |
2 egg whites |
3/4 cup frozen egg substitute, thawed |
2 tablespoons water |
1/2 teaspoon hot sauce |
1/2 teaspoon dried basil |
1/8 teaspoon pepper |
1/4 cup (1 ounce) shredded reduced-fat swiss cheese, divided |
Directions:
1. Coat a 6-inch heavy nonstick skillet with cooking spray; place over medium heat until hot. Add Orange-Baked Ham, green onions, and tomato; cook 2 to 3 minutes or until vegetables are tender. Add dash of pepper. Remove vegetables from skillet; set aside, and keep warm. Wipe skillet dry with a paper towel.
2. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside. Combine egg substitute and next 4 ingredients in a small bowl, stirring well. Gently fold egg whites into egg substitute mixture.
3. Coat skillet with cooking spray; place over medium heat until hot. Pour half of egg white mixture into skillet. Cover, reduce heat, and cook 5 minutes or until golden on bottom. Turn omelet; cover and cook 3 minutes or until puffy and golden. Slide omelet onto a warm serving plate. Spoon half of reserved vegetable mixture over half of omelet; sprinkle with 2 tablespoons cheese, and carefully fold in half. Keep warm. Repeat procedure with remaining egg white mixture, vegetable mixture, and 2 tablespoons cheese. Serve immediately.
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