Christmas ham and spinach omelette

Main Dish
4 servings
15 min
8 min
Very Easy


Number of serving: 4
8 medium portobello mushrooms

500 g cherry truss tomatoes

1 tablespoon olive oil

100 g baby spinach

5 eggwhites

2 green onions, thinly sliced

50 g shaved lean leg ham

8 slices wholegrain bread


  • 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.
  • Meanwhile, finely shred half the spinach. Whisk eggs and eggwhites in a jug. Season with salt and pepper. Stir in shredded spinach and onion.
  • 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.

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