Western Omelet

Name: Western Omelet
Ingredients: 1 tablespoon water; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 4 large eggs; 1 tablespoon olive oil, divided; 1/2 cup (1-inch) slices onion; 1/3 cup (1-inch) slices red bell pepper; 1/3 cup (1-inch) slices green bell pepper; 1/4 teaspoon chopped fresh thyme; 2 ounces chopped 33%-less-sodium ham; 1 ounce shredded Swiss cheese (about 1/4 cup), divided

11 ingredients

3 steps

Ingredients

1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
1/2 cup (1-inch) slices onion
1/3 cup (1-inch) slices red bell pepper
1/3 cup (1-inch) slices green bell pepper
1/4 teaspoon chopped fresh thyme
2 ounces chopped 33%-less-sodium ham
1 ounce shredded Swiss cheese (about 1/4 cup), divided

Directions

1

Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2

Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; saute 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
3

Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.