Summer Omelette

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

If you use sun dried tomatoes and artichokes that are preserved in oil, drain them carefully and use 1 tbs of the oil as your cooking oil. You can help an omelette to cook evenly by lifting the sides a little and allowing the egg to run under and cook. To get an instant baked potato use the microwave to cook one. You can cut calories by using milk instead of cream and artichokes and tomato in water. You can just about cook omelette using spray oil but it is easier to cut the 1tbs to 1tsp of olive oil.

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.