Serves 2

 

Ingredients 

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 

 

Method  

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. 

 

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