15 min 1
All the way from the Mile High City, this classic omelet has all of my favorite breakfast options in one place. Vegetables, cheese, and savory meat make this a perfect keto meal for my weekday mornings, especially with sauteed garlic, which adds an additional flavor punch to the overall dish.
1 tablespoon butter
¼ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
½ teaspoon minced garlic
¼ cup diced cooked ham
2 eggs, beaten
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup shredded Cheddar cheese
Directions Preparing:10 minCooking:5 min
Step 1In a medium nonstick skillet over medium-high heat, melt the butter.
Step 2Add the onion, red bell pepper, green bell pepper, garlic, and ham. Saute until the ham is crisp, about 2 minutes.
Step 3In a small bowl, beat the eggs with the salt and pepper. Pour the eggs into the skillet with the vegetables and ham. Reduce the heat to medium.
Step 4Cook the eggs for 3 to 4 minutes. Flip the omelet over. After flipping, top one-half of the omelet with the Cheddar cheese.
Step 5After 1 to 2 minutes, fold the omelet over, covering the cheese. Cook for another 1 to 2 minutes, until the cheese melts.
Step 6Remove the omelet from the skillet to a plate, and serve.
Nutrition Facts (per serving of 3:1)