Full ingredients list:
250g frozen kale or spinach, thawed
1 cup baby spinach
2 shallots, chopped
4 eggs, lightly beaten
80g lean sliced ham, shredded
1/4 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
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat grill to high. Squeeze excess moisture from the kale with paper towel.
Step 2Spray 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.
Step 3Add 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.
Step 4Cut the omelette into wedges and serve with salad leaves and toasted sourdough.
About this recipe
First published: January 2018