Christmas ham and spinach omelette

Ingredients

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

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Preparation

• 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.