Fluffy, Tender Denver Omelet

Serves 2

1 Tbsp plus 1 tsp olive oil
1/2 c finely chopped red onion
1/2 c finely chopped red bell pepper
1/4 tsp salt
1/4 tsp ground black pepper
1 oz of chopped ham or turkey bacon (about 3 TBSP)
2 large eggs,
3 large egg whites
1 Tbsp chopped parsley leaves

Add 1 tsp olive oil to cast iron skillet, add onion, bell pepper, and salt and pepper. Cook about 5 minutes. Stir in the ham and cook until heated through. Transfer the mixture to a bowl and wipe out the skillet.
Preheat broiler to low. Lightly beat the eggs together. Heat the remaining 1 Tbsp olive oil, swirl in pan to insure it is fully coated up to 1/2 inch on the sides as well. Add the eggs and onion mixture and mix the ingredients. Cook for 2 minutes (or until the bottom is set). Place the pan under the broiler and cook until firm on top (about 1 minute). Let is stand 1 minute. Slice into 4 wedges and serve. Sprinkle parsley on top.

Calories: 233
Fat: 15g
Protein: 14
Carbs: 8.6