Ingredients
- 1 tsp butter unsalted
- 1/2 cup mushrooms thinly sliced
- 1/4 cup green pepper sweet, finely chopped
- ¼ cup onion finely chopped
- 2 tbsp ham finely diced
- Pinch pepper
- 5 large eggs beaten
- 6 slices tomato
Instructions
- Melt butter in a nonstick skillet set over medium–high heat; cook mushrooms, green pepper, onion and ham, stirring often, for 3 to 5 minutes or until browned. Reduce heat to medium.
- Whisk pepper into eggs. Spread mushroom mixture evenly in the skillet. Pour egg mixture evenly over mushroom mixture. Cook for 5 to 6 minutes or until set and golden on the bottom. Run a spatula around the sides.
- Slide omelette onto a plate; flip and return to the skillet for 30 seconds to brown the other side. Cut into 6 wedges.
- Stack 3 wedges, alternating with 3 tomato slices, onto each serving plate
Nutrition Facts
Western Omelette Stack for Two
Calories
140
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
1
g
6
%
Carbohydrates
11
g
4
%
Fibre
2
g
8
%
Protein
13
g
26
%
Cholesterol
5
mg
2
%
Sodium
410
mg
18
%
*5% or less is a little, 15% or more is a lot
