Serves: 6
Total Calories: 208
1. Heat oil in a 10-inch skillet over medium-high heat.
2. Add onions, green peppers and ham. Stir-fry for 2 minutes. Remove from pan.
3. Whisk together eggs, water, salt and pepper. Pour 1/2 of the egg mixture into pan and cook quickly, pushing cooked portion toward center with a pancake turner and tilting pan to allow uncooked egg to flow to edges. Cook until eggs are set, but still moist and shiny.
4. Sprinkle half of the cheese over eggs. Arrange half of the vegetable mixture over bottom half of the omelet. Top vegetables with half of the tomatoes and spinach.Using a pancake turner, fold top half over the filling and turn onto a platter. Cut into thirds.
5. Repeat with remaining eggs, cheese and vegetables.
This Spinach Omelet recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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