Sun-Dried Tomato, Ham & Cheese Omelet

By jackiemo

Kraft

total time 17 min prep 10 min servings 2 servings

Ingredients

• 4 egg whites
• 1 whole egg
• 1/3 cup BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D
• 1 green onion, thinly sliced
• 2 Tbsp. finely chopped sun-dried tomatoes (not oil packed)
• 6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, chopped
• 1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Preparation

Step 1

WHISK first 3 ingredients until well blended. Stir in onions and tomatoes.

HEAT 10-inch nonstick skillet sprayed with cooking spray on medium heat. Add egg mixture; cook 4 min. or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath. Top with ham and cheese; cook 2 to 3 min. or until egg mixture is set and cheese is melted.

SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cut in half.