Western Omelette with Ham and Peppers

Ingredients

• 2large eggs
• 120 mlliquid egg whites
• 50 glean ham, sliced, diced
• ½red bell pepper
• ¼medium onion
• 15 gold cheddar, grated
• cooking spray
• 1slice whole wheat bread

Method

1. Dice the ham, red pepper and onion. Whisk the eggs and egg whites in a bowl.

2. Heat a 20 cm (8 inch) non-stick skillet over medium heat and coat with cooking spray.

3. Cook the ham, pepper and onion for 3 minutes until the vegetables soften.

   3 min timer

4. Lower the heat to medium-low and pour in the eggs. Cook, lifting the edges and tilting the pan so raw egg runs underneath, for about 3 minutes until almost set.

   3 min timer

5. Sprinkle the cheddar over one half, fold over and cook 30 seconds more until the centre is set (74°C / 165°F).

6. Slide onto a plate and serve with toast.

Storing and reheating

Best fresh.