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Welcome to a healthier twist on a Southern breakfast classic. This recipe for a Southern-Style Omelet is packed with nourishing ingredients and flavors, making it a perfect high-protein, low-carb breakfast option. Customized for a diabetic-friendly diet, this recipe is as enjoyable as it is beneficial for health-conscious individuals.
Complement this flavorful omelet with a side of mixed greens lightly dressed in a vinaigrette for a complete, satisfying meal. A slice of whole-grain toast can also be added for those who want a bit more to satisfy their morning hunger, taking care to keep overall carbs in check.
3 egg whites
1 whole egg
1/4 cup lean ham, diced
1/4 cup bell peppers, diced
1/4 cup onions, diced
1/4 cup tomatoes, diced
1/4 cup shredded cheddar cheese (optional)
Salt and freshly ground black pepper to taste
1 teaspoon olive oil or cooking spray
Heat the olive oil or cooking spray in a non-stick frying pan over medium heat.
Add the diced ham, bell peppers, onions, and tomatoes to the pan. Sauté until the vegetables are tender and the ham is slightly browned.
While the veggies and ham are sautéing, in a bowl, whisk together the three egg whites and the whole egg. Season with salt and black pepper.
Pour the egg mixture over the sautéed veggies and ham in the pan. Tilt the pan to spread the eggs evenly.
As the eggs set, lift the edges to allow the uncooked eggs to flow underneath.
When the eggs are nearly set, sprinkle the shredded cheddar cheese over half of the omelet (if using).
Fold the omelet in half with a spatula and slide it onto a plate.
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