Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 oz Mushrooms sliced
- 4 tbsp Green bell pepper diced
- 6 oz Deli ham diced
- 8 Eggs beaten
- 4 oz Chevre cheese crumbled
- 4 slices Multigrain bread toasted
- 2 cups Cantaloupe cut into chunks
Instructions
- In a nonstick pan, heat the oil over medium heat. Add the mushrooms and pepper; cook 3 - 4 minutes until they start to soften. Add in the ham and cook for 1 - 2 minutes more.
- Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
- Toast the bread.
- Serve with cantaloupe.
Nutrition
Calories: 463kcal | Carbohydrates: 40g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 365mg | Sodium: 880mg | Potassium: 619mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2810IU | Vitamin C: 58mg | Calcium: 176mg | Iron: 4mg
Ham Chevre Omelet
Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 oz Mushrooms sliced
- 4 tbsp Green bell pepper diced
- 6 oz Deli ham diced
- 8 Eggs beaten
- 4 oz Chevre cheese crumbled
- 4 slices Multigrain bread toasted
- 2 cups Cantaloupe cut into chunks
Instructions
- In a nonstick pan, heat the oil over medium heat. Add the mushrooms and pepper; cook 3 - 4 minutes until they start to soften. Add in the ham and cook for 1 - 2 minutes more.
- Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
- Toast the bread.
- Serve with cantaloupe.
Nutrition
Calories: 463kcalCarbohydrates: 40gProtein: 25gFat: 23gSaturated Fat: 10gCholesterol: 365mgSodium: 880mgPotassium: 619mgFiber: 5gSugar: 13gVitamin A: 2810IUVitamin C: 58mgCalcium: 176mgIron: 4mg
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