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Spinach, Ham & Cheese Omelet

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Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 1 to 2 servings

Quick Recipe

What You Need

2
EGGS
2
Tbsp. water
1
tsp. butter
Salt and pepper
1/4
cup shredded Italian cheese blend (1 oz.)
1/4
cup baby spinach
1/4
cup finely chopped ham

Here’s How

  1. BEAT eggs and water in small bowl until blended.
  2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid egg remains, season with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, choline and calcium

Good Source: folate and iron

calories: 299
total fat: 21g
saturated fat: 9g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 469mg
sodium: 640mg
carbohydrates: 2g
dietary fiber: 0g
protein: 25g
vitamin A: 1,209.2IU
vitamin D: 35.0IU
folate: 47.4mcg
calcium: 261.9mg
iron: 2.2mg
choline: 274.2mg

vitamin C: 1.7mg
vitamin E: 1.7IU
trans fat: 0g
sugars: 1g
potassium: 225.0mg
magnesium: 18.1mg
selenium: 42.5mcg
phosphorus: 272.4mg
vitamin B12: 1.4mcg
vitamin K: .6mcg
vitamin B6: .2mg
copper: .1mg
vitamin B1 - thiamin: .2mg
manganese: .0mg
zinc: 1.6mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 1.7mg
omega 3: .1g
omega 6: 1.6g