A delicious, nutritious and fulfilling omelette dish that is great to be served as breakfast. 

Ham Mushroom Cheese Omelet with Tomato Salsa (for South Beach Phase 1) | Dietplan-101

Yields: 2 servings




  • 4 eggs
  • 2 tbsps water (from soaking mushroom)
  • salt & pepper (to taste)
  • 3 tsps vegetable oil
  • 1/2 cup chopped low-fat ham
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped onion
  • 1/3 cup chopped mushroom
  • 2 slices low-fat cheddar cheese (or any sliced cheese)
  • 1/2 cup + 1/2 cup homemade tomato salsa


  • Add water, salt and pepper to the eggs, then whisk together.
  • Preheat 1 tsp oil in a non-stick frying pan.
  • Cook chopped onion, bell pepper, mushroom and ham until softened, then transfer to a bowl.
  • Add the cooked ham and vegetables to the beaten eggs and mix well.
  • Preheat another 1 tsp oil over medium heat.
  • Pour in 1/2 of the egg mixture and spread evenly, lower the heat and keep stirring.
  • When the egg is almost cooked, top with 1 slice of cheddar cheese (tear into pieces).
  • When the cheese is melting, spread over 1/4 cup tomato salsa, then fold the omelet into half.
  • Continue to cook until the omelet is done, then transfer to a serving dish and top with another 1/4 cup of salsa.
  • Repeat the same for the remaining egg mixture.
  • Serve hot.