Cream Cheese Ham Omelet Recipe
In Guyton, Georgia, Michelle Revelle whips up a 15-minute omelet filled with cream cheese, ham and onion. "My husband and I are watching our cholesterol, so I use an egg substitute for this rich hearty recipe. He raves about it."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1 cup egg substitute
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon paprika
- 1/2 cup chopped sweet onion
- 1/2 cup diced fully cooked lean ham
- 3 tablespoons reduced-fat cream cheese cubed
- Carbohydrate 0.917254483173077 g
- Cholesterol 1.255 mg
- Fat 5.29810396454615 g
- Fiber 0.0658092568104084 g
- Protein 15.0862820552885 g
- Saturated Fat 0.985759639174533 g
- Serving Size 1 1 serving (128g)
- Sodium 512.914889423041 mg
- Sugar 0.851445226362669 g
- Trans Fat 0.22301959129741 g
- Calories 116 calories
Directions In a 10-in. nonstick skillet, saute onion in oil until tender. Reduce heat to medium; add egg substitute. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, sprinkle ham and seasonings over one side. Top with cream cheese cubes. Fold omelet over filling. Cover and let stand for 1-2 minutes or until cream cheese is melted. Yield: 2 servings. Originally published as Cream Cheese Ham Omelet in Quick Cooking November/December 2004, p39
