Skinny Pepper, Tomato & Ham Omelette
If you’re in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol
2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper, deseeded and finely chopped
2 spring onions, white and green parts kept separate and finely chopped
few slices wafer-thin extra-lean ham, shredded
25g reduced-fat mature cheddar
wholemeal toast, to serve
Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
Sprinkle on the ham 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 straight from the pan with the green part of the spring onion sprinkled on top and some wholemeal toast.