Name: Ham and spinach omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 8 medium portobello mushrooms; 500g cherry truss tomatoes; 18.20 gm olive oil; 100g baby spinach; 2 eggs; 5 eggwhites; 2 green onions, thinly sliced; 50g shaved lean leg ham; 8 slices wholegrain bread

Ham and spinach omelette

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Quick and delicious spinach, ham, and mushroom omelette – perfect for a spontaneous brunch.

Ingredients:

8 medium portobello mushrooms
500g cherry truss tomatoes
100g baby spinach
5 eggwhites
2 green onions, thinly sliced
50g shaved lean leg ham
8 slices wholegrain bread

Instructions:

Preheat the grill to high heat. Arrange the mushrooms and tomatoes on a baking tray, then drizzle them with 2 teaspoons of oil. Grill for 6 minutes, flipping once, until they are tender.
Finely shred half of the spinach. In a jug, whisk together eggs, egg whites, salt, and pepper. Gently fold in the shredded spinach and onion.
Heat up a teaspoon of oil in an 18cm frying pan over medium-high heat. Pour in half of the egg mixture and swirl the pan to coat it. Cook for 1 to 2 minutes until almost set. Top half of the omelette with half of the ham and spinach. Fold it in half to enclose the filling. Transfer to a plate, cut in half, and repeat for the second omelette. Serve with mushrooms, tomatoes, and bread.

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