Christmas Ham and spinach omelette

Christmas Ham and spinach omelette

Christmas Ham and spinach omelette

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serves 4

Ingredients of Christmas Ham and spinach omelette

8 medium portobello mushrooms

500g cherry truss tomatoes

1 tablespoon olive oil

100g baby spinach

2 eggs

5 eggwhites

2 green onions, thinly sliced

50g shaved lean leg ham

8 slices wholegrain bread

Description of Christmas Ham and spinach omelette

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.

Source - taste.com.au