Ham & Mushroom Omelette
A quick, high-protein omelette with ham and mushrooms — lactose-free, good for breakfast or a light dinner.
- 350
- kcal
- 29g
- protein
- 10 min
- time
Method
Cook the mushrooms
Cook the mushrooms, sliced in the pan until their water releases and evaporates, then set aside. Add the handful spinach (optional) for the last minute if using.
5:00Beat the eggs
Beat the eggs, season with salt & pepper, and pour into a hot pan with the oil or margarine.
Start the omelette
As the egg sets, tip the pan and pull the edges in so the runny egg flows underneath.
Fill and fold
Scatter the slices cooked ham and mushrooms over one half while the top is still slightly soft, then fold and finish in the residual heat — don't overcook.
Serve
Slide onto a plate and eat straight away.
Notes
Around 350 kcal and 29g protein. Naturally lactose-free, though check the ham — most cooked sliced ham is lactose-free but some have milk-derived additives. Cooking the mushrooms dry first is the key step: it drives off their water so the omelette doesn't go soggy.