FARMHOUSE OMELETTE

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1525kj

50g butter 200g sliced ham 8 eggs, lightly beaten 1 tbsp thickened cream ⅓ cup grated parmesan 125g punnet cherry tomatoes, halved 50g baby spinach leaves ¼ cup roasted red capsicums, drained, chopped (see tip) 2 tbsp caramelised onion ½ cup smooth ricotta micro parsley, mixed salad, to serve

1 Preheat oven to hot, 200°C. 2 In a 20cm non-stick, ovenproof frying pan, melt half the butter on medium. Cook ham for 4-5 minutes. Remove from pan.

3 In a large bowl, lightly whisk eggs and cream together. Season.

4 Heat remaining butter in pan. Pour in egg mixture, stirring with a wooden spoon a little to loosen from base. Cook, tilting pan, until starting to set. Scatter parmesan over, then tomatoes, spinach, capsicum, ham, onion and dollops of ricotta.

5 Place pan in oven and bake omelette 8-10 minutes until just set and golden. Scatter with parsley. Serve sliced, accompanied with salad.

COOKING TIPS Serve with sourdough toast and crispy bacon. Prepare your own chargrilled capsicums, or buy from the deli or in a jar.