Reduced-Fat Denver Omelet
We wanted a reduced-fat omelet that was better tasting (and less leathery) than the standard egg white omelet.
Why This Recipe Works
The classic Denver omelet is buttery, cheesy, and chock-full of ham. The first logical steps in slimming it down were reducing the ham, swapping out full-fat cheese for low-fat, and using vegetable oil spray in place of butter. Yolks add lots of fat, but an all egg–white omelet was lean and rubbery; we found the sweet spot with two whole eggs and four whites. Whirring the eggs in the blender makes the omelet fluffy and stretches the eggs even further. Finally, pouring the egg mixture right over the filling helps everything stay put.
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