This recipe makes a single serving of this delicious ham and spinach omelette. It is perfect for breakfast or brunch and pairs perfectly with some sliced avocados or some wholegrain toast.
This omelette is super quick and easy which is great when you have limited time on your hands. It is packed with protein and contains some important mineral and vitamins from all the vegetables.
The recipe is simple and involves cooking the vegetables then adding the eggs to the vegetables. The omelette is topped with ham and some cheese and then grilled to cook the top. The cheese gives the omelette a gorgeous flavour and goes perfect with the ham and spinach.
The omelette is so pretty and colourful and reminds me of pizza without the dough. It is super yummy and filling and will keep you full for hours. I usually eat it with avocados but it also goes great with some salad or some toast.
Ingredients for Open Faced Ham Spinach Omelette Pizza
- 2 medium free-range eggs – whisk the eggs together.
- ¼ teaspoon salt – this is optional.
- ½ teaspoon black pepper – I use coarse black pepper for better flavour. Also, optional.
- 5ml olive oil – or any cooking oil of choice. You can also use butter.
- 20g red onion – finely chop the red onions.
- 20g red bell pepper – finely chop the red bell peppers.
- 50g young spinach – wash spinach and dry with paper towels.
- 30g ham slices – cut into pieces.
- 15g cheddar cheese – or any cheese of choice.
How to Make Open Faced Ham Spinach Omelette Pizza
1. Whisk the 2 eggs together, add the salt and black pepper and set aside. Heat a non-stick frying pan on a medium heat then add the onions and cook for 1 minute. Add in the red bell pepper and cook for a further 2 minutes. Add in the spinach and cook until the spinach has wilted.
2. Pour the eggs on top of the cooked vegetables and allow the eggs to set. Once the eggs have set, sprinkle on the ham and cheese spreading them evenly around the omelette and then place the frying pan under the grill to cook the top of the omelette and melt the cheese. Use a spatula to slide the omelette onto a plate then enjoy.
Recipe Tips
- This recipe is adaptable so you can add any of your favourite vegetables to it.
Nutrition
Nutrition based on 1 serving - Calories: 293kcal | Fat: 19.8g | Saturates: 6.5g | Carbs: 3.3g | Sugar: 2.8g | Fibre: 1.5g | Protein: 25.7g | Salt 1.62g
Storage
The cooked and cooled omelette can be stored in the fridge for up to 3 days. Store in an airtight container or wrap in clingfilm.
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Open Faced Ham Spinach Omelette
Ingredients
- 2 medium eggs
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 5ml extra virgin olive oil
- 20g red bell pepper
- 20g red onion
- 50g young spinach
- 30g ham slices
- 15g cheddar cheese
Instructions
- Whisk the 2 eggs together, add the salt and black pepper and set aside. Heat a non-stick frying pan on a medium heat then add the onions and cook for 1 minute. Add in the red bell pepper and cook for a further 2 minutes. Add in the spinach and cook until the spinach has wilted.
- Pour the eggs on top of the cooked vegetables and allow the eggs to set. Once the eggs have set, sprinkle on the ham and cheese spreading them evenly around the omelette and then place the frying pan under the grill to cook the top of the omelette and melt the cheese. Use a spatula to slide the omelette onto a plate then enjoy.
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