Cheesy Ham 'n' Pepper Omelets


Cheesy Ham 'n' Pepper Omelets

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    Breakfast for dinner is a decision we can get behind! These cheesy Ham 'n' Pepper Omelets are quick to make and use up leftover ham.

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    Servings and Ingredients

    Serves 2
    3 tbsp. Hy-Vee salted butter, divided
    ½ c. Easy-Glazed Ham, cut into bite-size strips
    ½ c. Hy-Vee Short Cuts julienne bell pepper strips, cut into bite-size pieces
    4 Hy-Vee large eggs
    ¼ c. water
    ¼ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee coarsely ground black pepper, plus additional for garnish
    ½ c. Hy-Vee shredded sharp Cheddar cheese

    Things To Grab

    • 8 inch nonstick skillet
    • Whisk
    • Medium bowl
    • Heat-safe spatula


    1. Melt 1 tablespoon butter over medium heat in an 8-inch nonstick skillet. Add ham and bell pepper strips. Cook for 2 to 3 minutes or until peppers begin to soften and ham is heated through. Removed from skillet; set aside.

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    2. Whisk together eggs, water, salt and 1/4 teaspoon black pepper in a medium bowl.

    3. Melt 1 tablespoon butter over medium heat in same skillet. Pour half of the egg mixture into skillet; cook for about 10 seconds. Use a heat-safe spatula to gently life the cooked egg mixture and tilt the pan so uncooked egg mixture flows underneath. Repeat around omelet; cook until egg mixture is cooked through but still glossy and moist.

    4. Arrange half of the ham-and-bell pepper mixture on one half of the egg; top with 1/4 cup cheese. Using spatula, lift and fold other half of egg over top. Cook 1 minute or until cheese is melted. Transfer to a serving plate; loosely cover to keep warm. Cook remaining egg mixture using remaining 1 tablespoon butter, ham-and-bell pepper mixture and 1/4 cup cheese; transfer to a serving plate.

    5. Garnish with additional black pepper, if desired.

    Nutrition facts


    498 Calories per serving

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 474mg
    • Sodium: 1110mg
    • Total Carbohydrates: 6g
    • Protein: 30g

    Daily Values

    Iron 14%
    Calcium 17%
    Vitamin D 27%
    Potassium 8%