Easy 2-egg Omlette


4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 210.5
  • Total Fat: 13.3 g
  • Cholesterol: 248.1 mg
  • Sodium: 848.6 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 18.7 g

View full nutritional breakdown of Easy 2-egg Omlette calories by ingredient


Introduction

Quick High-protien breakfast or snack Quick High-protien breakfast or snack
Number of Servings: 1

Ingredients

    2 large eggs
    1/4 cup diced lean ham
    1 slice cheese(preferably 2% or low-fat)
    2 oz sliced mushrooms(optional, but try the portabella!)

Directions

Crack and scramble the eggs in a bowl. Salt and pepper to taste. Pour eggs into a pre-heated, pre-greased skillet(no-cal cooking spray works best). Use fork to quickly spread the egg in a rough circle in the bottom of the skillet. Tear the cheese slice into pieces and scatter around the egg. Place the ham and mushroom on one half of the egg circle. When the egg looks solid, use a spatula to fold the egg in half like a taco. Serve and enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user TOPHERK.

Member Ratings For This Recipe


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    4 of 4 people found this review helpful
    even easier way to fix,Place all ingredients in a quart size ziploc freezer bag, shake well til mixed. drop into boiling water, cook 12 min. carefully cut open bag and roll out onto serving plate. omlette breakfast buffets pick own mix ins and you can cook everyones together in huge pot. - 9/13/09


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    Incredible!
    yum - 4/11/20


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    All plastics contain carcinogenic chemicals (cancer-causing chemicals) that are released upon heating. Recipe like this is a health hazard. Please do not eat anything cooked in a plastic bag. - 7/18/13


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    Incredible!
    My husband and I love omletts and this is a quick and easy one! We also like to add some sauteed spinach, a little extra good for you veggie! - 1/23/11


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    Absolutely scrumptious--I used real cooking oil instead of cooking spray--makes a difference in taste! - 4/6/10