Open Faced Denver Omelet

Olive oil, 1 1/2 Tbsp
Onion, medium, chopped
Bell pepper, any color, chopped
Garlic cloves, 6, chopped
Eggs, large, scrambled
Sour Cream, 2 Tbsp, reduced-fat
Dijon mustard, 1 Tbsp
Ham, 6 oz, diced
Kraft triple cheddar cheese, 1/4 cup, shredded
Salt and pepper, to your taste

Fry onion, bell pepper and garlic in olive oil in the pan you intend to use for the omelet. Add ham to the pan once vegetables are cooked. Combine the rest of the ingredients in a bowl (with however much salt and pepper you want),and whisk. Once incorporated, add to frying pan and cover. Don't be tempted to fiddle with it. Let it cook until it's real puffy and a toothpick inserted in the center comes out clean.

Number of Servings: 6

Recipe submitted by SparkPeople user ZMITCH.