Western Omelet

Ingredients

• 2 large eggs
• ⅛ tsp black pepper
• 2 medium button mushrooms, sliced
• ¼ cup fresh spinach
• 4 cherry tomatoes, quartered
• 1 oz (28 g) extra lean low sodium ham
• 1 tsp (5 mL) canola oil
• 1 tbsp low fat cheddar cheese, shredded
• 1 slice whole wheat bread, toasted

Directions

• Whisk eggs and black pepper together in a bowl.
• Heat 2 tbsp (30 mL) water in a small non-stick skillet over medium-high heat.
• Add mushrooms and cook for 5 minutes or until tender.
• Add the spinach, tomatoes, and ham; stir until spinach is wilted.
• Remove the filling from the skillet; set aside.
• Heat oil in the same skillet over medium-high heat.
• Pour in whisked eggs. As eggs set around the edge of the skillet, gently push cooked portions toward the centre of the skillet with a spatula. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
• When eggs are almost set on the surface but still look moist, cover half of the omelet with filling. Slip spatula under unfilled side; fold over onto filled half.
• Cook for a minute, then slide the omelet onto the plate.
• Garnish with shredded cheese. Serve with toast.