Green eggs and ham
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
- Preheat grill to high. Squeeze excess moisture from the kale with paper towel.
- 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.
- 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.
- Cut the omelette into wedges and serve with salad leaves and toasted sourdough.