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Denver Omelet Salad

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Denver Omelet Salad Recipe photo by Taste of Home

Ingredients

  • 8 cups fresh baby spinach
  • 1 cup chopped tomatoes
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 large eggs
  • Salt and pepper to taste

Directions

  1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
  2. In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

Test Kitchen tip
  • Just about any omelet can be turned into a salad. It's time to get creative.
  • Nutrition Facts

    1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

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