Denver Omelette
| Calories | 211 cals |
| Total Fat | 14 g |
| Cholesterol | 306 mg |
| Dietary Fiber | 1 g |
| Sodium | 576 mg |
| Protein | 16 g |
| Total Carbohydrate | 4 g |
Prep Time: 10 Minutes
Time to Table: 10 Minutes
Serves: 2
Ingredients
- 1 teaspoon unsalted butter
- 1/8 cup chopped green bell peppers
- 1/8 cup chopped red bell peppers
- 1/4 cup sliced yellow onion
- 1/4 cup chopped cooked ham
- 1/4 cup sliced mushrooms
- 3 large eggs
- 1/8 teaspoon salt
- 1 pinch pepper
- 2 tablespoons shredded sharp Cheddar cheese
- 1 tablespoon Daisy Sour Cream
Directions
Heat a 10-inch nonstick skillet over medium high heat. Add half of the butter to the pan. Add the peppers, onions, ham, and mushrooms to the pan and sauté for 5 minutes or until the onions have become translucent. Remove the mixture from the pan and set aside. Combine the eggs, salt, and pepper in a bowl and beat just until combined. Add the remaining butter to the pan and spread to coat evenly. Pour the egg mixture into the center of the pan and stir until the eggs begin to solidify. Tilt the pan to spread the eggs evenly over the surface. Cook for about 30 more seconds then loosen from the pan. Add the ham mixture and cheese. Fold in half and transfer the omelet to a plate. Top with a dollop of sour cream.
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