Salt and pepper, to taste
1 tsp (5 mL) chopped fresh parsley
1/2 cup (125 mL) diced cooked ham
1 tbsp (15 mL) melted butter or margarine
1 tsp (5 mL) all purpose flour
4 slices tomato
4 slices crisp bacon (optional)
In a bowl, lightly beat eggs. Season with salt and pepper. Stir in parsley and ham. Brush four 1-cup (250 mL) ramekins or custard cups with melted butter or margarine; dust with flour. Divide egg mixture among the four dishes. Microwave uncovered one at a time on High (100%) for 1½ to 2 minutes.
Slice and toast bagels. Set aside in a warm oven.
Unmould a hamlette on each lower bagel half. Top each with a slice of tomato, a slice of bacon and the remaining bagel half.
Makes 4 servings.
Tip: As with any omelette, this one can be cooled, sliced and sandwiched into a roll for a portable lunch.
Suggestion for Complete Meal: Serve with hash brown potatoes and a glass of milk.
Preparation: 8 minutes
Cooking: 2 minutes
Carbohydrate: 34 g
Protein: 26 g
Fat: 18 g