Low Sodium Ham Veggie Omelet

15 min

Prep Time

2 hr

Cook Time

2 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

6 1/2

oz

Ham, cooked, cured, extra lean, low sodium

10

each

Egg, raw, large

1/4

tsp

Black pepper, ground

2 1/4

cup

Milk, skim, with vitamins A & D

7

each

Cooking spray, butter flavor - 1 second spray each

2 3/4

cup

Squash, summer, fresh, sliced

2

cup

Onion, white, fresh, chopped

2

cup

Asparagus, fresh

5

oz

Cheese, cheddar, shredded, low sodium

Nutrition Info

228.00 g / 8.14 oz per serving.

Recipe Label

Instructions

**May substitute liquid eggs
**1 pound shredded cheese = 3 1/2 cups
**Ham should be 285 mg sodium or less per ounce
**May substitute chopped broccoli for asparagus
**Summer squash may be substituted with similar vegetable
1. Preheat oven to 450°F.
2. Wash & prepare vegetables.
3. Spray counter pans with nonstick spray.
4. Add canola oil & sliced/chopped vegetables to pans.
5. Bake for 30-45 minutes to sauté - stirring occasionally.
6. Remove vegetables from oven - turn temperature down to 325°F.
7. Dice ham into 1/2 inch pieces & heat milk to hot.
8. Combine eggs, seasonings, & hot milk - pour over sautéed vegetables.
9. Sprinkle top with cheese.
10. Bake for 30 minutes to 1+ hour or until set & reaches 180°F.
11. Cut each into yield servings - serve immediately.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 145 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.