This recipe makes a delicious cheese omelette topped with ham and red vegetables. It is perfect for lunch, dinner or a weekend brunch if you have a little extra time on your hands. The omelette only contains 4.4 grams of carbohydrates which is from the vegetables, this makes it ideal if you’re following a low carb or keto diet. As well as being low carb it is also gluten friendly.
It is quick and easy to prepare and is high in protein so should be filling and help you to stay full for longer. The onions, peppers and cherry tomatoes all go well together and the combinations of flavours are truly satisfying. As well as giving the omelette a great flavour and texture, the vegetables will also contribute to your recommended 5 a day of fruit and vegetables. You can include others vegetables or ingredients of choice. Other vegetables that you can include are mushrooms, spinach, green peppers, broccoli, courgettes and sweetcorn. You can also add cooked new potatoes. This omelette goes perfect with a salad or some sliced avocados.
Ingredients for Omelette with Ham Cheese and Red Vegetables
- 15g ham slices
- 10g extra mature cheddar cheese
- 15ml sunflower oil
- 35g cherry tomatoes
- 20g red onion
- 35g red bell peppers
- 2 large eggs
- Black pepper (to taste)
- Salt (to taste)
How to Make Omelette with Ham Cheese and Red Vegetables
1. Chop the ham into small pieces and grate the cheese then set them both aside in separate bowls. Place a non-stick frying pan on a low heat and add half the sunflower oil to the pan.
2. Wash the cherry tomatoes and cut them in half. Remove the skin from the red onion, wash and chop into thin slices then wash and slice the red peppers.
3. Add all the vegetables (cherry tomatoes, red onion, red bell peppers) to the frying pan and stir fry for 2 minutes. Remove the vegetables from the frying pan using a slotted spoon and set aside in small bowl. Leave the frying pan on the heat and add the other half of the oil.
4. Use a fork to whisk the 2 eggs together in a bowl then season the eggs with the salt and black pepper. Pre heat the grill, then pour the eggs into the frying pan and tilt the pan slightly in all directions to ensure the egg covers the surface of the pan. Let the eggs cook on a low heat for around 1 - 2 minutes then turn the heat off.
5. Sprinkle the ham and cheese onto the omelette ensure they are evenly spread around the whole omelette, then spoon the vegetables on and around the omelette. Place the whole frying pan in the grill and grill for 2 minutes or until the cheese begins to bubble. nRemove from the grill and use a spatula to slide the omelette onto the plate to serve.
Recipe Tips
- If you do not eat pork or red meat, you can substitute the ham with turkey or chicken slices. I have tried it with chicken and ham slices and both tasted great.
- This recipe requires using the stove top and the grill. Ensure the frying pan is 100% non-stick or you’ll end up with scrambled eggs.
- What makes this omelette extra delicious is the slight crunch in the vegetables so ensure you do not stir fry the vegetables for longer than the requires time as the vegetables will become too soft with no crunch. It will still taste great and you may prefer your vegetables soft so if you do, go ahead and cook the vegetables slightly longer.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 298kcal | 22.2g | 5.9g | 4.4g |
| Sugars | Fibre | Protein | Salt |
| 4.0g | 1.4g | 19.9g | 0.99g |
Storage
Make this recipe to serve immediately.
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Omelette with Ham Cheese and Red Vegetables
Ingredients
- 15g ham slices
- 10g extra mature cheddar cheese
- 15ml sunflower oil
- 35g cherry tomatoes
- 20g red onions
- 35g red bell peppers
- 2 large eggs
- black pepper to taste
- salt to taste
Instructions
- Chop the ham into small pieces and grate the cheese then set them both aside in separate bowls. Place a non-stick frying pan on a low heat and add half the sunflower oil to the pan.
- Wash the cherry tomatoes and cut them in half. Remove the skin from the red onion, wash and chop into thin slices then wash and slice the red peppers.
- Add all the vegetables (cherry tomatoes, red onion, red bell peppers) to the frying pan and stir fry for 2 minutes. Remove the vegetables from the frying pan using a slotted spoon and set aside in small bowl. Leave the frying pan on the heat and add the other half of the oil.
- Use a fork to whisk the 2 eggs together in a bowl then season the eggs with the salt and black pepper. Pre heat the grill, then pour the eggs into the frying pan and tilt the pan slightly in all directions to ensure the egg covers the surface of the pan. Let the eggs cook on a low heat for around 1 - 2 minutes then turn the heat off.
- Sprinkle the ham and cheese onto the omelette ensure they are evenly spread around the whole omelette, then spoon the vegetables on and around the omelette. Place the whole frying pan in the grill and grill for 2 minutes or until the cheese begins to bubble. nRemove from the grill and use a spatula to slide the omelette onto the plate to serve.
Pat Hutton
I love omelettes, this came out perfect. Thank you for sharing