Ham and spinach omelette

Ham and spinach omelette


Great for a last minute brunch, this spinach, ham and mushroom omelette can be whipped up in just a few minutes.

The ingredient of Ham and spinach omelette

  1. 8 medium portobello mushrooms
  2. 500g cherry truss tomatoes
  3. 1 tablespoon olive oil
  4. 100g baby spinach
  5. 2 eggs
  6. 5 eggwhites
  7. 2 green onions, thinly sliced
  8. 50g shaved lean leg ham
  9. 8 slices wholegrain bread

The instruction how to make Ham and spinach omelette

  1. Preheat grill on high. Place mushrooms and tomatoes on a baking tray. Drizzle with 2 teaspoons oil. Grill, turning once, for 6 minutes or until tender.
  2. Meanwhile, finely shred half the spinach. Whisk eggs and eggwhites in a jug. Season with salt and pepper. Stir in shredded spinach and onion.
  3. Heat 1 teaspoon oil in an 18cm (base) frying pan. Heat over medium-high heat. Pour half the egg mixture into pan. Swirl to coat. Cook for 1 to 2 minutes or until almost set. Top half the omelette with half the ham and half the remaining spinach. Fold omelette in half to enclose filling. Transfer to a plate. Cut in half. Repeat to make remaining omelette. Serve with mushrooms, tomatoes and bread.

Nutritions of Ham and spinach omelette

calories: 297.555 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 30 grams carbohydrates
calories: 5 grams sugar
calories: 19 grams protein
calories: 115 milligrams cholesterol
calories: 595.56 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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