Southwest Omelet

4 tb olive oil, divided
1/2 c chopped ham
1/2 c onions
6 eggs
1/4 c heavy cream
1/4 tea salt
1/2 tea pepper
1/2 c + 6 tb salsa divided
1 c +3/4 c shredded cheddar divided
6 tb sour cream


  1. sauté ham and onions in 2 tb olive oil; set aside
  2. Whisk eggs, cream, salt & pepper
  3. 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.
  4. Spread 1 cup cheese over whole omelet then cover with 1/2 cup salsa. Spread ham & onions over half the egg. Fold over.
  5. Cut in 3 wedges. Top with remaining salsa & cheese, top with sour cream


Servings: 3          Net carbs: 7.7



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