Yields: 1 Servings

Deviled Ham Omelet


  • 2 tbls. butter or margarine, divided
  • 1 cup green, red and/or yellow bell peppers, sliced
  • 1/2 small onion, sliced
  • 2 large eggs
  • 1/4 cup (about half of 4.25 oz. can) UNDERWOOD Deviled Ham Spread
  • 1/2 cup Monterey Jack cheese, grated


In a medium, non-stick skillet, over medium - high heat, melt one tablespoon butter. Add pepper and onions, cook until soft, about 7 to 8 minutes. Remove from skillet. Add remaining one tablespoon butter. In a small bowl, beat eggs and pour into skillet. As eggs begin to cook, pull cooked edges toward center of skillet allowing uncooked egg to flow underneath. When eggs are just set, spoon Deviled Ham Spread over half of omelet. Top with cooked peppers, onions and grated cheese. Flip untopped half of omelet over filling.

SERVING SUGGESTIONS: Add salsa, avocado, tomatoes or cilantro.

Yield: 1 omelet
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