Ham and Veggie Omelet

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 tsp or 3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  6 tbsp or 91g

• Lemon Pepper Seasoning

  Wegmans

  ¼ tsp or 1g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Sliced ham

  Regular (approximately 11% fat)

  3 slice or 84g

Directions

1. Chop the zucchini and red bell pepper into bite-sized pieces and mince the garlic.
2. In a small bowl, mix the egg whites, egg, and lemon pepper seasoning.
3. Heat a skillet over medium heat and spray with cooking spray.
4. Add the chopped ham, garlic, and vegetables to the skillet. Cook until golden, then remove from the pan.
5. Pour the egg mixture into the pan and cook until it begins to set. Sprinkle with cheese.
6. Return the vegetables and ham to the pan. Fold the omelet over and cook until the eggs are fully set.
7. Serve the omelet hot and enjoy.

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