Denver omelet salad

I love this any-time-of-day recipe that has all the right elements: easy, healthy and fast! Take your favorite omelet ingredients and turn them into a salad. —Pauline Custer, Duluth, MN Takes: 25 min.

• Makes: 4 servings

8 cups fresh baby spinach

1 cup chopped tomatoes

2 Tbsp. olive oil, divided

1¹ ₂ cups chopped fully cooked ham 1 small onion, chopped

1 small green pepper, chopped 4 large eggs

Salt and pepper to taste

1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 Tbsp. 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, one at a time, into a custard cup or saucer; gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan; cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

Per serving: 229 cal., 14g fat (3g sat. fat), 217mg chol., 756mg sod., 7g carb. (3g sugars, 2g fiber), 20g pro.

Diabetic exchanges: 3 lean meat, 2 fat, 1 vegetable.