DENVER OMELET

THIS WESTERN-STYLE OMELET IS STUFFED WITH ALL THE CLASSIC FILLINGS—HAM, ONION, AND SWEET PEPPERS—PLUS SLICES OF CREAMY AVOCADO AND CHEESE.

PREP 25 minutes

COOK 10 minutes

• 4 eggs
• ⅛ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. butter
• ⅔ cup chopped green sweet pepper
• ⅔ cup chopped red sweet pepper
• ¼ cup chopped onion
• 4 thin slices deli-style cooked ham
• ½ of an avocado, seeded, peeled, and sliced
• 2 thin slices deli-style American, provolone, or cheddar cheese

1. In a bowl whisk together eggs, salt, and black pepper.

2. In a large nonstick skillet with flared sides melt 1 Tbsp. of the butter over medium heat. Add sweet peppers and onion; cook 3 minutes or until vegetables are tender, stirring occasionally. Remove vegetables from skillet; keep warm.

3. For each omelet, in the same skillet melt 1½ tsp. of the remaining butter over medium-high heat. Pour about half of the egg mixture into skillet; stir in one-fourth of the vegetables. Cook over medium heat; as egg mixture begins to set, run a spatula around the edge, lifting so uncooked portion flows underneath. Continue cooking until eggs are set but still shiny.

4. Place half of the ham, avocado, and cheese in center of omelet. With a spatula lift and fold an edge of the omelet about one-third of the way toward the center. Fold the opposite edge toward center and transfer to a warm plate; cover to keep warm. Spoon remaining cooked vegetables over omelets before serving. MAKES 2 SERVINGS.

PER SERVING 414 cal., 31 g fat (14 g sat. fat), 428 mg chol., 896 mg sodium, 13 g carb., 5 g fiber, 20 g pro.