Ham and tomato soufflé omelette

Author: Liz Macri - Recipe Writer & Editor

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Serves: 4

Time to make: 30 mins

Ingredients

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8 eggs, separated

¼ cup light evaporated milk

¼ cup finely grated parmesan cheese

2 teaspoons whole grain mustard

6 cups baby spinach, wilted

150g shaved leg ham, chopped

125g cherry tomatoes, quartered

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Instructions

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1 Combine egg yolks, evaporated milk, cheese and mustard in a bowl. Set aside. Using an electric mixer, beat egg whites until firm peaks form. Gently fold whites into yolk mixture.

2 Spray a 20cm frying pan with oil. Place over a medium-low heat. Add a quarter of the egg mixture, spreading evenly over base. Cook for 2-3 minutes or until edges are set. Sprinkle quarter of the spinach, ham and tomatoes over egg. Cook for 2-3 minutes or until cooked through. Fold omelette in half. Transfer to a plate and cover to keep warm.

3 Repeat with remaining ingredients. Serve omelette with a slice of toasted sourdough bread plus salad.

Variations

Make it gluten free: Use gluten-free varieties of mustard and ham, and serve with gluten-free bread.

Nutrition Info (per serve)

Calories 234 cal

Kilojoules 980 kJ

Protein 22 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 3 g

Sodium 780 mg

Calcium 180 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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