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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Whisk together eggs, water, salt and 1/4 teaspoon black pepper in a medium bowl.
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.
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.
Garnish with additional black pepper, if desired.
Nutrition facts
Servings
498 Calories per serving
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 474mg
- Sodium: 1110mg
- Total Carbohydrates: 6g
- Protein: 30g
Daily Values
0%
Iron 14%
0%
Calcium 17%
0%
Vitamin D 27%
0%
Potassium 8%