Meal Details
1. Ham & cheese omelet
430cal, 33p, 4c, 31f (per meal)
1 1/3 oz (38g)
2 2/3 tbsp (48g)
1/4 tbsp (3g)
1/3 cup, shredded (38g)
2 2/3 large (133g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
5
When top surface of eggs is thickened and no visible liquid egg remains, place ham and cheese on one side of the omelet.
6
Fold omelet in half and slide onto a plate; top with salsa. Serve.
2. Strawberries and cream
305cal, 3p, 7c, 29f (per meal)
1
Place the strawberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.