Omelette with Ham & Feta

A meal suitable for breakfast, lunch, or dinner.

INGREDIENTS

• 1 tsp olive oil

• 75g champagne ham, diced

• 1/4 capsicum, finely diced

• 10g butter

• 3 whole eggs

• 30g feta

• A handful of rocket or anything leafy and green

Pickled Onions

• 1 red onion, finely sliced

• 1/2c white vinegar

• 1/8c water

• 2 Tbsp sugar

• 1/2 tsp salt

METHOD

1. In a pot add vinegar, water, sugar, and salt. Simmer until the sugar has dissolved. Add onions and set aside to cool.

2. To a hot pan, add oil. Then ham and capsicum. Cook until brown or the capscium is soft. Set aside, but leave pan on the heat.

3. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

4. Heat butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.

5. When the omelette begins to cook and firm up, but still has a little raw egg on top, add the ham, capscium, and feta.

6. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

7. Top with pickled onions and rocket.

Serves one.

Nutritional Information: per serving

Calories: 494kcal

Protein: 37g

Fat: 35g

Carbohydrate: 7g