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Skinny ham and cheese omelettes recipe

Skinny ham and cheese omelettes recipe

1 rating

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. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 229 calories / serving
  • Gluten-free

Ingredients

  • 2 whole eggs plus 3 egg whites
  • 2 spring onions, thinly sliced, green and white parts separated
  • 1 tsp olive oil or low fat spread
  • 1 tomato, quartered, seeds removed, flesh finely diced
  • 4 thin slices lean ham, shredded
  • 25g (1oz) reduced fat cheddar cheese, grated
  • pinch of salt
  • fresh ground black pepper
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    955kj
    229kcal     11%

  • Fat

    13g 19%

  • Saturates

    5g 23%

  • Sugars

    2g 2%

  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 2g Protein 26g Fibre 0.9g

Method

  1. Mix the eggs and egg whites with some seasoning and set aside. Quarter the tomato; scrape out the seeds then finely dice.
  2. 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.
  3. 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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