Green eggs & ham
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.