Summer Omelette

Name: Summer Omelette Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium eggs; 50 g cream; 1 tbs olive oil; 75g very lean ham cubes; 28g artichoke hearts drained; 3 pieces sundried tomato (drained or presoaked); 1 cup mushroom chopped; 1 medium onion sliced; 1 large baked potato; 60 g light cheese grated

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

4 medium eggs50 g cream1 tbs olive oil75g very lean ham cubes28g artichoke hearts drained3 pieces sundried tomato (drained or presoaked)1 cup mushroom chopped1 medium onion sliced1 large baked potato60 g light cheese grated

Directions

slice the onion in half moons and fry in the olive oil till transparent, lift out with a slotted spoon and set aside. In the same pan fry the ham cubes and after a few minutes add the cubed baked potato, lift out as before. In the same pan add the mushrooms and the artichoke and sun dried tomato (pre-soaked). When the mushrooms begin to cook but before they get a chance to lose liquid, add back the other ingredients and mix evenly across the pan. Lightly beat the eggs with the cream and add some pepper if you like. Pour the egg mixture evenly across the filling ingredients and cook on a medium to low heat until the omelette is setting. Sprinkle with the light cheese and finish under the grill.

Serving Size: makes 4 wedges

Number of Servings: 4

Recipe submitted by SparkPeople user LAOIGHSE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 273.0
Total Fat: 16.0 g
Cholesterol: 162.8 mg
Sodium: 210.3 mg
Total Carbs: 13.7 g
Dietary Fiber: 1.5 g
Protein: 11.6 g

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