- sauté ham and onions in 2 tb olive oil; set aside
- Whisk eggs, cream, salt & pepper
- heat remaining 2 tb oil in large skillet. Cook eggs, turning pan so eggs run along the side. When the eggs are almost set flip like a pancake. Turn heat off.
- Spread 1 cup cheese over whole omelet then cover with 1/2 cup salsa. Spread ham & onions over half the egg. Fold over.
- Cut in 3 wedges. Top with remaining salsa & cheese, top with sour cream
Servings: 3 Net carbs: 7.7