Hearty Omelet – Single serving
2 large eggs
2 large egg whites
1 ½ oz. turkey ham, cut into ¼” cubes (1/4 cup)
1 T. chopped parsley
¼ t. salt
3 t. OLIVE MILL olive oil, such as Picual
¼ cup diced onion
½ cup frozen diced potatoes
1 oz. shredded cheddar cheese
2 T. sour cream (optional)
In a bowl, whisk eggs, whites, turkey ham, parsley and salt. In an 8” nonstick skillet or omelet pan, heat 1 t. of oil. Add onions and cook, stirring 2-3 minutes. Add 1 t. oil and add potatoes and cook, covered about 5-6 minutes. Transfer mixture to a plate. In the same skillet heat remaining oil. When hot, pour in egg mixture, it should set immediately on the edges. Tilt pan to let uncooked egg run onto the hot skillet. Continue to cook until surface of omelet is no longer liquid. Place onion mixture across center of omelet. Top with 2 T. cheese. Fold egg in half over the filling and transfer to plate. Sprinkle remaining cheese on top. Serve with sour cream if desired.
