Name: Green eggs and ham omelette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Ingredients: 60 g frozen boiled spinach, drained thawed; 60 g kale frozen, thawed; 1 individual green shallot(s) chopped; 2 medium egg(s) lightly beaten; 25 g 97% fat-free deli sliced ham chopped; 2 tbs, grated reduced-fat 15% cheddar cheese; 2 tsp basil pesto; 1 x 3 second spray(s) oil spray

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Ingredients

frozen boiled spinach, drained

60 g, thawed

kale

60 g, frozen, thawed

green shallot(s)

1 individual, chopped

egg(s)

2 medium, lightly beaten

97% fat-free deli sliced ham

25 g, chopped

reduced-fat 15% cheddar cheese

2 tbs, grated

basil pesto

2 tsp

oil spray

1 x 3 second spray(s)

Instructions

Preheat grill on high. Using paper towel, squeeze excess moisture from frozen spinach and kale. Lightly spray a 20cm ovenproof frying pan with oil and heat over medium-high heat. Cook shallot, stirring, for 30 seconds. Add spinach and kale and cook, stirring for 1 minute. Season with salt and pepper.
Pour over eggs and sprinkle with ham. Cook for 30 seconds or until omelette is nearly set. Sprinkle with cheese. Cook under grill for 1 minute. Dollop basil pesto over half the omelette and cook for 30 seconds or until cheese has just melted. Fold to serve.

Notes

Tip: Frozen spinach and kale are available from the freezer section of most supermarkets. Serving suggestion: mixed salad leaves and a lemon wedge.

Green eggs and ham omelette

Ingredients

Instructions

Notes

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