Directions:
- In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.57 Kcal (2108 kJ) | ||
| Calories from fat | 215.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 37% | |
|---|---|---|---|
| Cholesterol | 384.07mg | 128% | |
| Sodium | 438.1mg | 18% | |
| Potassium | 350.5mg | 7% | |
| Total Carbs | 52.64g | 18% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 21.87g | 44% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 15.2mg | 85% | |
| Calcium | 169.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 137.38 Kcal (575 kJ) | ||
| Calories from fat | 58.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 37% | |
|---|---|---|---|
| Cholesterol | 104.78mg | 128% | |
| Sodium | 119.52mg | 18% | |
| Potassium | 95.62mg | 7% | |
| Total Carbs | 14.36g | 18% | |
| Sugars | 2.57g | 38% | |
| Dietary Fiber | 1.42g | 21% | |
| Protein | 5.97g | 44% | |
| Vitamin C | 9.6mg | 59% | |
| Iron | 4.2mg | 85% | |
| Calcium | 46.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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