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Bell Pepper and Ham Omelet

Bell Pepper and Ham Omelet

Bell Pepper and Ham Omelet

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
cutting board
2
knife
3
medium bowl
4
whisk
5
non-stick skillet
6
spatula
7
measuring spoons

Ingredients

Vegetables

  • 1
    0.5 medium bell pepper

Protein

  • 1
    2 ounce slices

Dairy

  • 1
    3 unit large eggs
  • 2
    1 unit tablespoon

Other

  • 1
    0.5 unit teaspoon
  • 2
    0.25 unit teaspoon

Directions

1

Prepare the Bell Pepper

Wash the bell pepper and cut it in half. Remove the seeds and white membranes. Dice one half of the bell pepper into small pieces. Store the remaining half for later use.

2

Prepare the Ham

Dice the ham slices into small, bite-sized pieces.

3

Whisk the Eggs

Crack the eggs into a medium bowl. Add the milk, salt and pepper. Whisk until the yolks and whites are fully combined and the mixture is slightly frothy. Whisking incorporates air, making the omelet light and fluffy.

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4

Preheat the Skillet

Place a non-stick skillet over medium heat. Add butter or oil to the pan. Let the pan heat up for about a minute. The pan is ready when a drop of water sizzles and evaporates quickly. Safety warning: The pan will be hot, use caution.

5

Add Eggs to Skillet

Pour the whisked egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds to allow the edges to set. You should see the edges begin to look opaque.

6

Cook the Omelet Base

Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. This ensures the omelet cooks evenly. Continue until almost no liquid egg remains.

7

Add the Fillings

Sprinkle the diced bell pepper and ham over one half of the omelet. Ensure the toppings are spread evenly for good flavor distribution.

8

Fold the Omelet

Carefully slide the spatula under the unfilled side of the omelet and fold it over the side with the filling, creating a half-moon shape. If the omelet seems too soft, cook for a few seconds more to firm it up.

9

Serve the Omelet

Gently slide the omelet from the skillet onto a plate. Be careful as the pan and omelet will be hot. Serve immediately.

Recipe Tips

  • For best results, use fresh eggs and a non-stick skillet.
  • If you don't have a non-stick skillet, a regular skillet can be used but will require more oil or butter.
  • To prevent burning, keep the heat at medium and don't leave the skillet unattended.
  • You can use other vegetables like onions, mushrooms, or spinach for variety.
  • Store leftover bell pepper in an airtight container in the refrigerator for up to 3 days.
  • For a lower-sodium option, use low-sodium ham or reduce salt.
  • Serve the omelet immediately for the best texture and flavor.
  • If you want a cheesier omelet, sprinkle some cheese over the toppings before folding.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

4g

Protein

25g

Fat

25g

Fiber

1g

Sugar

2g

Sat. Fat

10g

Sodium

800mg

Cholesterol

450mg

Vitamin A

500%

Vitamin C

40%

Iron

2.5%

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