Ingredients
2 tsp olive oil
1/2 medium brown onion
finely diced
80g spinach
2 eggs
20g butter
½ cup tasty cheese
grated, (50g)
50g ham
thinly sliced
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 non-stick frypan
- 1 bowl
- 1 board or plate
Instructions
- Heat oil in a non-stick frypan over gentle heat. Cook onion for 4 minutes until soft, being careful not to brown. Add spinach and cook for a further minute until wilted. Transfer to a bowl.
- Beat eggs. Return frypan to medium heat and melt butter. Pour in eggs and swirl pan to evenly coat. Sprinkle with cheese. Cook for 2-3 minutes until eggs have just set and cheese is beginning to melt. Carefully slide omelette out onto a board or plate.
- Lay ham in a single layer over omelette. Top with spinach mixture. Starting with the side nearest to you, gently roll up into a parcel, tucking in the sides. Slice in half to serve.
Notes
Tip
Prepare the omelettes and fillings ahead of time and keep them in the fridge. Then you just need to roll them and pop them into a lunch box.
Variation
Mix up the fillings to suit your taste. You could try feta instead of tasty cheese, or grated carrot and zucchini with the spinach.
Storage
Prepared omelettes and fillings can be kept in the fridge.
