South Beach Diet Cheesy Ham Omelet Food

CHEESY BAKED HAM OMELET SQUARES

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking dish.
• Sprinkle 1-1/2 cups cheddar cheese, mushrooms and ham on the bottom of the baking dish; set aside.
• Melt butter in a skillet over medium heat; add in onion and green bell pepper and cook until softened (about 3-4 minutes) then sprinkle the mixture on top of the ham in the baking dish.
• In a bowl whisk the eggs with baking powder cream, salt, pepper and Tabasco until well blended; pour over the ingredients in the dish (do not stir).
• Bake uncovered for 25-30 minutes or until the eggs are no longer runny and the center is set and top is slightly browned.
• Sprinkle top of the casserole with 1-1/2 cups cheddar cheese, you may stick the pan back in the oven for a couple of minutes to melt the cheese or the cheese will still melt is sprinkled on right our of the oven.
• Cool then cut into squares.

SOUTH BEACH DIET CHEESY HAM OMELET

Steps:

• Beat eggs and milk in small bowl with fork until blended. Add ham, onion, and pepper; mix well.
• Spray an 8-in. nonstick skillet with cooking spray.
• Pour egg mixture into skillet; cover. Cook on medium heat 6 minutes or until egg mixture is set but top is still moist.
• Sprinkle cheese evenly onto half of omelet. Using spatula, fold egg mixture over filling; cover.
• Remove from heat; let stand 1 minute.
• Cut in half to serve.

SOUTH BEACH DIET GRILLED SALMON WITH ARTICHOKE SALSA

Steps:

• Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
• Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
• Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.

HAM OMELET DELUXE

Steps:

• In a small bowl, beat the eggs, pinch baking powder, cream, onions, garlic salt and pepper (if not using the garlic salt, season with regular salt).
• Heat butter in a 10-inch skillet over medium-high heat; add in the egg mixture.
• As the eggs set; lift the edges with a spatula, letting uncooked portion flow underneath.
• Sprinkle with ham, green peppers, tomato and mushrooms.
• When eggs are set (but moist), remove from heat, and fold omelet in half.
• Sprinkle with both cheeses; cover the frypan for about 1-2 minutes or until cheese has melted.
• Serve immediately.

EGGPLANT OMELET (SOUTH BEACH PHASE 1)

Steps:

• EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
• Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
• Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
• Pour egg mixture to the eggplants and cook covered until done.