There's still plenty of ham, mushrooms, and yes, even cheese in this low-calorie Denver omelet:
soaked in cheap oil and bulging with fatty fillers. The damage, with toast and hash browns: about 1,400 calories and 70 grams of fat. Our ode to Denver doesn't cut the cheese or the meat or even turn to Egg Beaters. No, this is just honest cooking with good ingredients in reasonable portions, exactly what an omelet should be.1⁄2 Tbsp olive oil, plus more for cooking the omelets4 oz smoked ham, cubed or sliced into thin stripsHeat the olive oil in a medium sauté pan over medium heat.
Add the bell pepper, mushrooms, and onions and cook for about 7 minutes, until the vegetables are soft and lightly browned.Combine the eggs and milk and whisk until fully blended. Season with a few pinches of salt.Ladle in one-quarter of the eggs, and as soon as they begin to set, use a wooden spoon to scrape the egg from the bottom, working from one side of the pan to the other .
Stop scraping just before the egg is fully cooked, then spread one-quarter of the cheese and one-quarter of the vegetable mixture across the omelet.Slide the omelet out onto a warm plate. Repeat to make 4 omelets.Achieve a soufflé-like texture with any omelet with one simple move. Combine the eggs and a splash of milk in a blender as you heat up your pan. Blend for 20 seconds, then add the eggs directly to the pan.
This recipe came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also
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