Omelette with Lean Ham, Peppers, and Onions

Ingredients

• Egg whites 4 large
• Lean ham, diced 3 oz
• Bell peppers, diced 1/4 cup
• Onions, diced 2 tbsp
• Olive oil 1 tsp

Method

1. Prepare the vegetables and ham. Wash and dice the bell peppers into small pieces (about 1/4 inch). Peel and dice the onions finely. Dice the lean ham into small cubes if not pre-diced.
   Tip: Cut vegetables uniformly so they cook evenly.
2. Heat the olive oil. Place a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Allow the oil to warm for about 30 seconds but not to smoke.
   Tip: Use a non-stick pan to prevent sticking and reduce the need for excess oil.
3. Sauté the ham, peppers, and onions. Add the diced ham, bell peppers, and onions to the skillet. Stir occasionally and cook for about 3-4 minutes until the vegetables soften and the ham is lightly browned.
   Tip: Keep stirring gently to avoid burning and ensure even cooking.
4. Add the egg whites. Pour the 4 large egg whites evenly over the sautéed mixture in the skillet. Tilt the pan slightly to spread the egg whites evenly.
   Tip: Make sure the heat is medium-low to cook the eggs gently.
5. Cook the omelette. Let the egg whites cook undisturbed for about 3-4 minutes until they are mostly set but still slightly moist on top. You can cover the pan with a lid to help cook the top evenly.
   Tip: Avoid flipping to keep the omelette intact; use the lid to finish cooking.
6. Serve. Once cooked through, gently slide the omelette onto a plate. Serve immediately while warm.
   Tip: Pair with a slice of whole-grain toast or fresh fruit to complement the meal.

Pro tips

• Use fresh egg whites for the best texture and flavor.
• Cook on medium to medium-low heat to avoid browning the egg whites too much.