Atkins Southwestern Omelet

1. 1

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

2. 2

   Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes.

3. 3

   Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes.

4. 4

   Use 1/4 of this filling for each omelet, preparing recipe according to instructions.

5. 5

   Whisk eggs, water, salt and pepper in a medium bowl.

6. 6

   Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes.

7. 7

   Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.

8. 8

   ALTERNATIVE COOKING OPTION:.

9. 9

   Pour entire contents into pan after mixed. Once cooked, divide into four equal pieces. Seems less time consuming this way.

* Per serving · 4 servings · Values may vary.

No additional tips available.