Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Ham & Mushroom Omelette

Friday, August 30, 2019
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Portions
1
Ingredients
or3 large eggs, (150 g)
or2 large egg whites, (66 g)
or30ml of almond milk, unsweetenedor30ml skim milk
or1 tsp of olive oil, (5 g)
or1 clove of garlic, minced (3 g)
or100 grams of mushrooms, white, raw
or50 grams of ham, sliced, deli meat
or1 cup of baby spinach, raw (30 g)
Preparation
1.
Crack the eggs into a bowl with the egg whites and milk. Whisk until well combined. Set aside.
2.
Heat olive oil in a non-stick pan over a medium heat and saute the garlic and mushrooms for 2 minutes.
3.
Mix in the ham and baby spinach and cook for a further 2 minutes. Transfer to a bowl.
4.
Keep the pan over a medium heat and pour the egg mixture into the pan. Continue cooking for a few minutes until the egg mixture begins to set.
5.
Add the ham, mushroom and spinach mix to the middle of the omelette. Flip one half of the omelette over the filling.
6.
Serve the omelette on a plate.
Nutritional information
Per 100 gPer portion (434 g)% DRI
Energy89 kcal385 kcal19 %
Fat5 g22 g34 %
Fatty acids, total saturated1 g6 g31 %
Cholesterol134 mg580 mg193 %
Sodium194 mg842 mg35 %
Carbohydrate2 g8 g3 %
Sugars1 g4 gremove
Fiber0 g2 g7 %
Protein9 g39 gremove