This tasty omelette makes for a filling weekend breakfast.
Cooking time: 2 minutes
1 1/2 tbs water
1 tbs chopped flat leaf parsley
1 tsp Tick approved margarine spread
2 tbs finely grated parmesan cheese
30g baby spinach leaves
100g reduced fat shaved ham, chopped*
2 slices whole grain bread, toasted*
Pepper, to season
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
- Whisk the eggs, water and parsley in a medium bowl. Season with freshly ground black pepper.
- Heat a non-stick frying pan (about 20-22cm base) over medium heat. Add the margarine spread and swirl to coat the base of the pan. Pour in the omelette mixture, reduce heat to low and cook uncovered for 2 minutes until just set.
- Sprinkle over half the cheese. Pile the spinach onto one-half of the omelette, top with the ham and scatter over the remaining cheese.
- Fold in half to enclose the filling, season with pepper. Slide onto a plate, cut in half and serve with hot toast.