Best Western Egg White Omelet With Pepperjack Recipes

Western Egg White Omelet image

Provided by WendyMaq

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 tablespoon green bell pepper, chopped
1 tablespoon scallion, chopped
1 tablespoon red bell pepper, chopped
1/2 cup liquid egg substitute
3 tablespoons low-fat cheese, shredded

Steps:

Lightly coat a medium skillet with cooking spray.
Saute the peppers and scallions until they are tender-crisp.
Pour the egg substitute over the vegetables.
When partially set, spread the cheese over 1/2 the eggs, and fold the omelet in half over the filling.
Continue cooking until cooked through.

Nutrition Facts : Calories 153.6, Fat 5.9, SaturatedFat 1.9, Cholesterol 6.3, Sodium 372.1, Carbohydrate 2.7, Fiber 0.5, Sugar 1.7, Protein 21.2

Western Omelette image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 large eggs
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
1/2 green bell pepper, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
6 ounces boiled ham (in one piece), cut into 1/2-inch dice
4 scallions (white and green), roughly chopped
1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional)

Steps:

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

Western Egg White Omelet with Pepperjack image

Provided by Christine Sanchez @Christine_Sanchez

Categories Eggs

Number Of Ingredients 7

3 large egg whites
1/8 cup(s) chopped onions
1/8 cup(s) chopped bell pepper
1/8 cup(s) chopped tomato
1 slice(s) lean ham, chopped
1 - 2 slice(s) pepperjack cheese (or any other type)
- non-fat cooking spray

Steps:

mix egg whites, vegetables, ham in small bowl. Spray frying pan with non-fat cooking spray over medium heat until hot. Add egg mix to pan and let it cook on 1 side until done.
Flip omelet over to undone side, place cheese slice(s) in center, and roll edges up to cover. Cook over low heat until done.
Serve with fruit slices or hash brown potatoes.