Ham, mozzarella & artichoke omelette
Egg, whole, raw
2 large, raw
Semi Skimmed Milk
Calorie controlled cooking spray
Tesco Honey Roast Ham
Artichoke hearts, cooked
40 g, drained and sliced
1 tablespoons, plus extra leaves to serve
- Lightly whisk the eggs and milk together in a small bowl. Mist a nonstick frying pan with cooking spray and set over a medium heat. Pour in the egg mixture and tilt the pan so the base is covered. Leave for a minute to allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat until the omelette is almost fully set.
- Top one side of the omelette with ham, artichoke hearts, mozzarella and parsley. Fold the omelette over the toppings and cook for a further 2 minutes until the cheese has melted. Slide onto a plate, scatter over more chopped parsley and serve with mixed salad leaves and freshly ground black pepper.