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Ham and spinach omelette

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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