Turkey bacon and veggie omelet

Ingredients

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Asparagus

  Raw

  3 spear, medium or 48g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Egg white

  Raw, fresh eggs

  5 large or 165g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Sliced ham

  Regular (approximately 11% fat)

  2 slice or 56g

• Cheddar or colby cheese

  Low fat

  ¹⁄₁₆ cup, shredded or 7g

Directions

1. Place a large skillet over medium heat, lightly coat in oil and, once hot, add the peppers, asparagus, and scallions. Cook, stirring occasionally until the asparagus is fairly soft, about 4 minutes.
2. Whisk the eggs and pour over the vegetables, reduce heat to medium-low.
3. While the omelet cooks , lift the edge to allow all of the uncooked egg to flow underneath. Once most of the egg is cooked, add the ham and cheese on top and let melt to desired consistency, fold the omelet in half and remove from heat.

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