Ingredients
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8 medium portobello mushrooms
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500g cherry truss tomatoes
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1 tablespoon olive oil
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100g baby spinach
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2 eggs
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5 eggwhites
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2 green onions, thinly sliced
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50g shaved lean leg ham
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8 slices wholegrain bread
Method
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1Preheat 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.
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2Meanwhile, finely shred half the spinach. Whisk eggs and eggwhites in a jug. Season with salt and pepper. Stir in shredded spinach and onion.
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3Heat 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.
Source: taste.com.au
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