Ham and Swiss Omelets
|Sliced orange baked ham||2 Ounce, chopped|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Peeled seeded chopped tomato||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large (At Room Temperature)|
|Egg substitute||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Shredded reduced fat swiss cheese||1 Ounce, divided (1/4 Cup)|
1. Coat a 6-inch nonstick skillet with cooking spray; place over medium heat until hot. Add Orange-Baked Ham, green onions, tomato, and pepper; saute 2 minutes. Remove ham mixture from skillet; set aside, and keep warm.
2. Beat egg whites at high speed of a mixer until stiff peaks form; set aside. Combine egg substitute, water, basil, hot sauce, and pepper in a medium bowl, and stir well. Gently fold egg whites into egg substitute mixture.
3. Recoat skillet with cooking spray, and place over medium heat until hot. Pour half of egg white mixture into skillet. Cover, reduce heat, and cook 5 minutes or until set (do not stir). Spoon half of ham mixture over omelet, and sprinkle with 2 tablespoons cheese; fold omelet in half. Slide omelet onto a serving plate; set aside, and keep warm. Repeat procedure with remaining egg white mixture, ham mixture, and cheese.