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Cuban-Inspired White Omelet with bell peppers, onions, ham, and a bit of cheese
Wake up to the vibrant flavors of the Caribbean with our Cuban-Inspired Omelette. Packed with colorful bell peppers, onions, succulent ham, and melted cheese, this omelette brings the heart of Havana to your breakfast table.
Serve this Cuban-Inspired Omelette with a side of fresh salsa or avocado for a complete, nutrient-dense meal. This dish is perfect for breakfast, brunch, or even a light dinner.
3 large eggs BUT use one whole egg and two egg whites
1/2 cup diced ham
1/4 cup diced bell peppers (use a mix of colors for extra vibrancy)
1/4 cup diced onions
1/4 cup shredded cheese (choose a low-fat variety if you prefer)
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced onions and bell peppers.
Sauté until the vegetables are tender and the onions are translucent, about 5 minutes.
Add the diced ham to the skillet and cook for another 2-3 minutes until the ham is heated through.
In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the ham and vegetables in the skillet, making sure the ingredients are evenly distributed.
Sprinkle the shredded cheese on top of the egg mixture. Cover the skillet and cook on low heat until the eggs are set and the cheese is melted, about 4-5 minutes.
Use a spatula to carefully slide the omelette onto a plate.
Garnish with fresh parsley or cilantro.
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