Denver Omelet

Quick look

  • prep 10 min    cook 18 min
  • serves 2

This omelet is made with the same peppers and onions called for in the original, but egg whites replace some of the whole eggs and red-skinned potatoes stand in for the ham — making a less salty, less fatty version.


  • 1 medium red-skinned potato, chopped (about 3/4 cup)
  • 1 medium onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 large eggs
  • 3 large egg whites
  • 1/2 teaspoon hot red pepper sauce
  • Pinch of salt
  • 2 slices whole-wheat bread, toasted

    How to make it  28 minutes

  • 1

    Preheat oven to 400°F. Coat 8-inch ovenproof nonstick skillet with cooking spray and set over medium heat. Sauté potato until soft, about 5 minutes.

  • 2

    Stir in onion and green and red peppers. Sauté until soft, about 5 minutes. Remove skillet from heat. Transfer vegetables to plate. Coat skillet again with cooking spray and return to heat.

  • 3

    Meanwhile, whisk eggs, egg whites, red pepper sauce, and salt in medium bowl. Pour into hot skillet. Cook until set on bottom, lifting up edge with heatproof spatula to let uncooked portion flow underneath.

  • 4

    Spoon vegetables over half of omelet and fold omelet over filling. Transfer skillet to oven and bake until eggs are completely set, about 3 minutes. Cut omelet in half and serve with toast.

Nutritional Information(per serving)

  • Calories: 247
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 180mg
  • Sodium: 358mg
  • Carbs: 34g
  • Protein: 17g
  • Fiber: 6g

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