Fluffy Omelette With Ham, Spinach and Swiss Cheese

Sonya01's Note:

some of my favorite things in this one.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 1

• 2 eggs , separated
• 1 tablespoon milk
• ½ cup baby spinach leaves
• 2 slices shaved ham , torn roughly
• ¼ cup grated lowfat swiss cheese

Directions:

1. Place the egg yolks in a bowl with the milk and combine. In a separate bowl, whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).
2. Spray a small non-stick frying pan with oil spray and place over medium heat. Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from pan and wipe pan clean. Spray pan again and return to the heat.
3. Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Place the ham, spinach and cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately. Repeat ingredients and method for additional omelettes.
4. Source.

Reviews

[Bonnie G #2]

Lovely, fresh taste that I really enjoyed. I think I made my egg whites to stiff which made for a great tasting, light, fluffy omelette but it was impossible for me to turn as you can see from the photo so next time I'll watch that closer. I used bacon instead of ham as that's what I had and added sauted onions to the mix. A breakfast I enjoyed and will make again. Made for Eating Well in the Photo Forum.

[Caroline Cooks]

YUM! Makes a wonderful Sunday omelette, Sonya. I used some sharp cheddar cheese in place of the Swiss (to use it up) Delicious breakfast! Thanks for posting! :)

[Crafty Lady 13]

I love omelets, and this is one great omelet recipe. I loved the combination of ham, spinach and swiss cheese. I have an abundance of tomatoes, so I added some diced tomatoes. I put some shredded swiss on the inside and on the top. This omelet came out so light and fluffy and tasted delicious. Thanks for another great recipe, Sonya01. Made for August, 2009 Aussie/NZ Swap. Update: This recipe is in my Top Favorites of 2009 Cookbook.