Christmas ham and spinach omelette

Name: Christmas ham and spinach omelette
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

23 min

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

Preparation

Preparation15 min

Cook time8 min

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.