This super easy omelet with vegetables and ham is a tasty healthy lower-carb high-protein breakfast recipe made with eggs, sauteed veggies, deli meat and cheese. Ready in about 10-15 minutes.
I don’t know if you’d believe me, but it took me around an hour to figure out how to name this egg recipe with ham and vegetables. And cheese.
Is it an omelet, is it a frittata, is it a crustless quiche? What did I make when I threw all these ingredients together, whisked them and then cooked in the skillet? I guess we’ll never know.
I think it’s an omelet, but because I used a smaller pan it got too thick. Kinda like frittata. It’s omelettata. It’s not as thin as an omelet, but I also didn’t bake it in the oven. Maybe I should have for like 7-8 minutes. Regrets, I had a few. But then again, too few to mention. (<- Name that song).
I guess if you use a bigger, normal-sized skillet, it would be thinner and an omelet.
You can even make the egg mixture into mini omelets – the same way you’d make small pancakes! Pour a ladle and once the edges are done – flip.
Or fill the mixture into muffin cups, bake and have it as egg muffins.
Whatever it is, however you decide to enjoy it, this is a great breakfast for one. Adjust the recipe for however many people you’re going to share it with. I hope you like it too! Here’s the recipe and the step-by-step-photos will be below.
Omelet With Vegetables and Ham (High-Protein)
This super easy omelet with vegetables and ham is a tasty healthy lower-carb high-protein breakfast recipe made with eggs, sauteed veggies, deli meat and cheese. Ready in about 10-15 minutes.
Ingredients
- 2 eggs, whisked
- 3oz/40g thinly chopped ham*
- 1/2 red bell pepper, thinly chopped in strips
- 1/2 red onion, thinly chopped in strips
- 1/2 cup thinly chopped kale or spinach
- 1 tbsp shredded mozzarella
- salt and pepper
- herbs for garnish
- some olive oil for frying
Instructions
- Chop the kale, onion, bell pepper and the ham. Then add the kale, onion and bell pepper to a skillet with some olive oil and saute, stirring for 2-3 minutes.
- Whisk the eggs. Once the veggies have cooled off a bit, add them as well as the ham and mix.
- Heat a medium-sized pan, add olive oil and then spread the egg mixture. Add some crushed black pepper on top (optional) and cook at low /medium for 3-4 minutes or until edges look done.
- Flip the best you can and sprinkle some cheese on top. Alternatively, you can make mini omelets, kinda like small pancakes, they would be easier to flip.
- Fold in half (if desired), and let cook for about one more minute. Serve with bread or leafy greens and olives or olive tapenade for low-carb option.
- Enjoy!
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 449Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 398mgSodium 1079mgCarbohydrates 23gFiber 8gSugar 7gProtein 29g
How To Make This Omelet With Vegetables And Ham
Chop the kale, onion, bell pepper and the ham.
Then add the kale, onion and bell pepper to a skillet with some olive oil and saute, stirring for 2-3 minutes.
Whisk the eggs. Once the veggies have cooled off a bit, add them as well as the ham and mix.
Heat a medium-sized pan, add olive oil, then spread the egg mixture with some freshly ground black pepper. Cook at low /medium for 3-4 minutes or until edges look done.
Flip as best as you can and sprinkle some cheese on top. Fold in half (if desired), and let cook for about one more minute.
Alternatively, you can make mini omelets, kinda like small pancakes, they would be easier to flip.
Serve with bread or leafy greens and olives or olive tapenade for low-carb option. Enjoy!