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Ham & cheese omelet
645 cals, 50p, 7c, 46f (per meal)
2 oz (57g)
4 large (200g)
4 tbsp (72g)
1 tsp (5g)
1/2 cup, shredded (57g)
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.