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Photo of Ham and veggie noodle omelettes by WW

Ham and veggie noodle omelettes

Total Time
30 min
15 min
15 min
Omelettes are so versatile as you can add whatever ingredients you have in the fridge. This one uses hokkien noodles, vegies and ham.


Shelf fresh udon noodles

100 g

Canned corn kernels, rinsed and drained

81 g, (Buy 125g can)

Trimmed leg ham

50 g, finely chopped


1 small, coarsley grated


150 g, coarsely grated


1 medium

Egg white

2 medium

Rice bran oil

2 tsp

Green shallot(s)

1 individual, thinly sliced


  1. Separate noodles and place in a medium bowl. Add corn, ham, zucchini and pumpkin. Whisk egg, egg whites and 1 tablespoon cold water in a jug until combined. Season with salt and pepper.
  2. Preheat grill on medium-high. Heat half the oil in a small (18cm base measurement) ovenproof frying pan over medium-high heat. Add half the noodle mixture. Cook, tossing, for 2 minutes or until heated through.
  3. Pour half the egg mixture over noodle mixture in pan. Cook for 1 minute or until egg mixture is almost set. Place under grill. Grill for 2–3 minutes or until golden and set. Transfer to a plate and cover to keep warm. Repeat with remaining oil, noodle mixture and egg mixture. Sprinkle omelettes with shallots and cut into wedges to serve.


SERVING SUGGESTION: Baby salad leaves, Lebanese cucumber and yellow capsicum. TIPS: You can use carrot or orange sweet potato (kumara) instead of pumpkin. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.