Goat Cheese and Ham Omelet Recipe
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/8 teaspoon pepper
- 4 egg whites
- minced fresh parsley optional
- 2 tablespoons finely chopped onion
- 2 teaspoons water
- 2 tablespoons finely chopped green pepper
- 1 slice deli ham finely chopped
- 2 tablespoons crumbled goat cheese
- Carbohydrate 2.91339146476704 g
- Cholesterol 0 mg
- Fat 0.248514182675401 g
- Fiber 0.373443518864709 g
- Protein 14.6218191103909 g
- Saturated Fat 0.0096367788390529 g
- Serving Size 1 1 serving (162g)
- Sodium 220.370528844676 mg
- Sugar 2.53994794590233 g
- Trans Fat 0.230176682687574 g
- Calories 72 calories
Directions In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath. When no liquid egg remains, sprinkle goat cheese on one side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley. Yield: 1 serving. Originally published as Goat Cheese Omelet in Simple & Delicious August/September 2013, p35 Print Add to Recipe Box Email a Friend
