Ham, Spinach and Mushroom Omelette is a delight for breakfast, brunch, lunch or my favourite as a snack. It is ready in minutes with ingredients most people have in the fridge. I use spinach but kale and parsley work just as well.
Ham, Spinach and Mushroom Omelette
Brilliant omelette recipe that's so tasty.
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Servings: 1 Person
Calories: 456kcal
Ingredients
- 2 large eggs free range
- 2 tsp unsalted butter
- 1 tsp toasted sesame oil or olive oil
- 35 g ham cooked and sliced
- 25 g cheese grated cheddar
- 60 g spinach
- 25 g mushrooms wipe/slice
- salt
- pepper
Instructions
- 2 large eggs, salt, pepper
- Place a frying pan over a high heat and add half of the butter. When melted, add the mushrooms and fry until brown and softened. Remove from the pan when cooked and put to one side. Wipe the pan with paper towel.2 tsp unsalted butter, 25 g mushrooms
- Return the frying pan over a medium high heat and add the butter and a drop of olive oil or toasted sesame oil.1 tsp toasted sesame oil
- When the butter starts to melt, tilt the pan so that the butter covers the base. Add the whisked eggs to the pan.
- Using a soft flexible spatula, gently move the egg around so the uncooked egg can touch the pan.
- Once the eggs have started to firm up and formed a semi firm base, add the grated cheese, ham, spinach and the fried mushrooms to one half of the pan.35 g ham, 25 g cheese, 60 g spinach, 25 g mushrooms
- Fold the other half over and leave to cook for a further minute to warm everything through.
- When ready, slide the omelette out of the pan onto a warmed plate and serve immediately.
Nutrition
Calories: 456kcal | Carbohydrates: 4g | Protein: 29g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 440mg | Sodium: 771mg | Potassium: 674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6667IU | Vitamin C: 17mg | Calcium: 298mg | Iron: 4mg