Green eggs & ham

Healthy Food Guide (Australia) - - RECIPES -

Serves 2 Cost per serve $3.60 Time to make 10 min

250g frozen kale

or spinach, thawed 1 cup baby spinach 2 shal­lots, chopped 4 eggs, lightly beaten 80g lean sliced ham, shred­ded ¼ cup grated re­duced-fat

tasty cheese 1–2 ta­ble­spoons store-bought

basil pesto 2 cups mixed salad leaves,

to serve 2 slices whole­grain sour­dough, toasted, to serve

1 Pre­heat grill to high. Squeeze ex­cess mois­ture from the kale with pa­per towel. 2 Spray a 22cm non-stick fry­ing pan with olive oil and set over medium heat. Sauté spinach and shal­lots for 1 minute, or un­til just wilted. Add kale; cook, stir­ring for 30 sec­onds. Sea­son with cracked black pep­per. 3 Add eggs and swirl mix­ture around pan. Add shred­ded ham and scat­ter with cheese. Cook for 1–2 min­utes. Place un­der hot grill and cook a fur­ther 1 minute. Add dol­lops of basil pesto and cook for 30–60 sec­onds, or un­til puffed and golden and set. 4 Cut the omelette into wedges and serve with salad leaves and toasted sour­dough.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.