Monday, July 12, 2010

Breakfast - Denver Omelet

In the mornings, since we are trying to cut carbs, cereal and milk are out for Phase One of our diet. This morning's treat, a Denver omelet with lots of vegetables to fill our tummies for a busy day. This meal is actually one serving. Sean thought this was too much food and put half in the fridge for tomorrow morning. If you have a good non stick frying pan, you may not even need the olive oil.

Ingredients

  • 1/2 teaspoon olive oil
  • 3 tablespoons onion, chopped
  • 3 tablespoons bell pepper, red, chopped
  • 3 tablespoons bell pepper, green, chopped
  • 3 tablespoons tomato, optional
  • 2 ounces ham, lean, reduced sodium
  • 2 eggs, large
  • 2 egg whites, uncooked
  • 1/8 teaspoon black pepper
  • sea salt to flavor

Preparation

    Lightly coat skillet with oil and heat over medium high heat. Sauté onion, bell peppers, tomatoes and ham until onion becomes transparent. Meanwhile, beat eggs and egg whites with a pinch of black pepper. Reduce heat to medium and slowly stir the eggs into skillet. Lightly brown on each side. Transfer to plate and serve. Enjoy with a glass of water or herbal tea.