A twist on the classic omelette, this is full of protein thanks to the extra egg whites, and has fewer yolks to lower the cholesterol, fat and calories. It's also a great way to use up leftovers and reinvent this recipe depending on what you have in the fridge.
Mix the eggs and egg whites with some seasoning and set aside. Quarter the tomato; scrape out the seeds then finely dice.
Heat the low fat spread in a medium non-stick omelette pan and cook the white parts of the spring onions for 1 minute. Pour in the eggs and cook over a low/medium heat until just set. Use a spatula to gently fold in the cooked egg to the middle of the pan, letting the uncooked fall to the edge, until almost completely set.
Sprinkle on the ham, tomato and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve with the green part of the spring onion sprinkled on top.
TWIST: Make it veggie with thinly sliced mushrooms instead of the ham or if you have any leftover herbs in the fridge then finely chop these and add to the eggy mixture, chives, parsley, basil and chervil would all work well.
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