2 large eggs
2 large egg whites
1 1/2 ounce(s) turkey ham, cut into 1/4-inch cubes (1/4 cup)
1 tablespoon(s) chopped flat-leaf parsley
1/4 teaspoon(s) salt
2 teaspoon(s) canola oil
1/4 cup(s) diced onion
1/2 cup(s) frozen diced potatoes, such as Ore-Ida Potatoes O’Brien
1 teaspoon(s) unsalted butter
1 ounce(s) shredded low-fat sharp cheddar cheese (1/4 cup)
2 tablespoon(s) fat-free sour cream (optional)
In a bowl, whisk eggs, whites, turkey ham, parsley, and salt.
In an 8-inch nonstick skillet or omelet pan, heat 1 teaspoon of the oil over medium heat. Add onions and cook, stirring, 2 to 3 minutes. Add remaining oil, then add potatoes and cook, covered, stirring every few minutes until potatoes start to brown, about 5 to 6 minutes. Transfer mixture to a plate.
In the same skillet, heat butter over medium heat, until just hot enough for a drop of water to sizzle. Pour in egg mixture; it should set immediately at the edges. Tilt pan to let uncooked egg run onto the hot skillet. Continue to cook until surface of omelet is no longer liquid.
Place onion mixture across center of omelet. Top with 2 tablespoons of the cheese. Fold egg in half over the filling and transfer to a plate. Sprinkle remaining cheese on top. Serve with a mixed green salad and sour cream, if desired. Makes one omelet; repeat to make enough for the whole family!
Recipe shared from: http://www.delish.com/recipefinder/redbooks-hearty-omelet-recipe-rbk1011?click=recipe_sr