Reduced-Fat Denver Omelet
By Cristin WalshPublished on February 6, 2014
Time
25 minutes
Yield
Serves 2
Ingredients
1 small onion, chopped½ cup chopped green bell pepper ½ cup chopped red bell pepper ¼ teaspoon salt ¼ teaspoon pepper 2 large eggs plus 4 large whites½ teaspoon hot sauce 2 ounces thinly sliced deli ham, chopped fine1 garlic clove, minced1 ounce low-fat Monterey Jack cheese, shredded (¼ cup)1 tablespoon minced fresh parsley
Before You Begin
If you can’t find low-fat Monterey Jack cheese, substitute low-fat sharp cheddar.
Instructions
- Spray 10-inch nonstick skillet liberally with vegetable oil spray. Add onion, green and red bell pepper, salt, and pepper and cook over medium heat until vegetables are just softened and lightly browned, about 5 minutes. While vegetables are cooking, process eggs and whites and hot sauce in blender until pale and foamy, about 1 minute.
- Add ham and garlic to vegetables in skillet and cook until fragrant, about 1 1/2 minutes. Pour egg mixture into skillet, stir to distribute vegetables, and cook until edges of omelet begin to set, 10 to 20 seconds. Pull cooked edges of omelet into center of skillet using rubber spatula, then tilt skillet to allow uncooked egg mixture to run to edge of pan. Repeat until omelet is just set but still moist on surface, 1 to 2 minutes.
- Off heat, sprinkle Monterey Jack and parsley evenly over omelet, cover, and set aside until cheese is melted, about 1 minute. Run spatula around edges of omelet to loosen, shaking skillet gently to release. Using spatula, fold omelet in half, then cut in half crosswise. Serve immediately.
Time
25 minutesYield
Serves 2Ingredients
1 small onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ teaspoon salt
¼ teaspoon pepper
2 large eggs plus 4 large whites
½ teaspoon hot sauce
2 ounces thinly sliced deli ham, chopped fine
1 garlic clove, minced
1 ounce low-fat Monterey Jack cheese, shredded (¼ cup)
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
1 small onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ teaspoon salt
¼ teaspoon pepper
2 large eggs plus 4 large whites
½ teaspoon hot sauce
2 ounces thinly sliced deli ham, chopped fine
1 garlic clove, minced
1 ounce low-fat Monterey Jack cheese, shredded (¼ cup)
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
1 small onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ teaspoon salt
¼ teaspoon pepper
2 large eggs plus 4 large whites
½ teaspoon hot sauce
2 ounces thinly sliced deli ham, chopped fine
1 garlic clove, minced
1 ounce low-fat Monterey Jack cheese, shredded (¼ cup)
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
The classic Denver omelet is buttery, cheesy, and chock-full of ham. The first logical steps in slimming it down were reducing the ham, swapping out full-fat cheese for low-fat, and using vegetable oil spray in place of butter. Yolks add lots of fat, but an all egg–white omelet was lean and rubbery; we found the sweet spot with two whole eggs and four whites. Whirring the eggs in the blender makes the omelet fluffy and stretches the eggs even further. Finally, pouring the egg mixture right over the filling helps everything stay put.
Before You Begin
If you can’t find low-fat Monterey Jack cheese, substitute low-fat sharp cheddar.
Instructions
- Spray 10-inch nonstick skillet liberally with vegetable oil spray. Add onion, green and red bell pepper, salt, and pepper and cook over medium heat until vegetables are just softened and lightly browned, about 5 minutes. While vegetables are cooking, process eggs and whites and hot sauce in blender until pale and foamy, about 1 minute.
- Add ham and garlic to vegetables in skillet and cook until fragrant, about 1 1/2 minutes. Pour egg mixture into skillet, stir to distribute vegetables, and cook until edges of omelet begin to set, 10 to 20 seconds. Pull cooked edges of omelet into center of skillet using rubber spatula, then tilt skillet to allow uncooked egg mixture to run to edge of pan. Repeat until omelet is just set but still moist on surface, 1 to 2 minutes.
- Off heat, sprinkle Monterey Jack and parsley evenly over omelet, cover, and set aside until cheese is melted, about 1 minute. Run spatula around edges of omelet to loosen, shaking skillet gently to release. Using spatula, fold omelet in half, then cut in half crosswise. Serve immediately.
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