Pepper, Tomato and Ham Omelette
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 pepper and set aside.
Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins.
Add the white parts of the spring onion 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 put it under a hot grill for 3-4 minutes.
Serve with a side salad and some wholemeal toast.