Sun-Dried Tomato, Ham & Cheese Omelet

1. 1

   Whisk first 3 ingredients until well blended.

2. 2

   Stir in onions and tomatoes.

3. 3

   Heat 10-inch nonstick skillet sprayed with cooking spray on medium heat.

4. 4

   Add egg mixture; cook 4 min.

5. 5

   or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath.

6. 6

   Top with ham and cheese; cook 2 to 3 min.

7. 7

   or until egg mixture is set and cheese is melted.

8. 8

   Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.

9. 9

   Cut in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.