Directions
BEAT eggs and water in small bowl until blended.
HEAT butter in 6 to 8-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.
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.
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.
Ingredients
- 2 large 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
Tips
This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.
Per serving:
- Calories 350
- Total fat 26 g
- Saturated fat 12 g
- Polyunsaturated fat 3 g
- Monounsaturated fat 7 g
- Cholesterol 423 mg
- Sodium 931 mg
- Carbohydrates 4 g
- Fiber 0 g
- Sugar 0 g
- Protein 26 g
- Vitamin A 239 mcg
- Vitamin D 2 mcg
- Folate 74 mcg
- Choline 319 mg
- Calcium 276 mg
- Iron 3 mg
- Potassium 246 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.