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Cheesy Vegetable Omelette with Crispy Parma Ham

Name: Cheesy Vegetable Omelette with Crispy Parma Ham
Yield: 1
Ingredients: Low-cal spray oil; 3 baby leeks, halved; 60g small broccoli florets; 60g baby leaf spinach; 2 wafer thin slices Parma ham (all visible fat removed); 2 medium free-range eggs; 30g reduced-fat Cheddar cheese, grated; A few sprigs of parsley, basil or dill, chopped; Salt and freshly ground black pepper; 60g wholemeal bread or roll

Fast, feel-good and fabulous.

Level	Easy
Serves	1
Bites	1

Ingredients

Low-cal spray oil

3 baby leeks, halved

60g small broccoli florets

60g baby leaf spinach

2 wafer thin slices Parma ham (all visible fat removed)

2 medium free-range eggs

30g reduced-fat Cheddar cheese, grated

A few sprigs of parsley, basil or dill, chopped

Salt and freshly ground black pepper

60g wholemeal bread or roll

Method

Cook the baby leeks and broccoli in a pan of boiling water for 4–5 minutes until just tender. Drain and set aside.

Put the spinach in a colander and pour some boiling water over. Drain and press down with a saucer to squeeze out any excess water. Set aside.

Lightly spray a non-stick frying pan with oil and set over a medium heat. Cook the Parma ham for 1–2 minutes each side until crisp and golden brown. Remove and drain on kitchen paper.

Beat the eggs, cheese, and herbs together in a bowl and season with a little salt and pepper.

Add the cooked vegetables to the frying pan and cook over a low heat for 1 minute. Pour in the beaten egg mixture and cook very gently for 4–5 minutes until the omelette sets underneath.

Place the pan under a preheated hot grill for 2–3 minutes until the top is set and golden brown.

Serve the omelette with the crispy Parma ham crumbled over the top with some wholemeal bread or a roll.

If you enjoyed this recipe then try our Breakfast Huevos Rancheros.