Waist-Watching Western Omelets

These lighter western omelets swap half the whole eggs for egg whites and use turkey ham instead of regular ham, cutting fat and calories without losing any of that classic diner-style satisfaction.

The filling cooks separately in a larger skillet while you make each omelet individually in a small 6-inch pan. This two-pan approach means the peppers stay crisp-tender and colorful instead of getting steamed and limp inside the omelet.

The omelet technique here is worth paying attention to. Stir the eggs briskly in a circular motion while shaking the pan back and forth. This creates those soft, layered curds that French technique is known for. Stop stirring when the liquid just begins to set, then let the bottom firm up for 30 to 40 seconds while the center stays soft.

Pro Tips

• Beat each omelet portion separately right before cooking. Pre-beaten eggs lose their frothiness as they sit.
• Use nonstick spray on a nonstick pan. Even good nonstick pans can grab egg whites, which stick more than whole eggs.
• Work fast. Each omelet takes about 2 minutes start to finish. Have your filling portioned and ready to go before you pour the eggs.
• Tilt the pan handle up when folding. Gravity helps the omelet slide and fold onto the plate in one smooth motion.

Variations

• Add diced onion and mushrooms to the pepper mixture for a loaded Western.
• Sprinkle a tablespoon of reduced-fat cheddar over the filling before folding.
• Use smoked turkey breast instead of turkey ham for a different flavor profile.