It made a perfect lunch, not too heavy and yet very satisfying. Definitely a keeper. The original recipe uses soft cheese but I only had some natural yoghurt to hand and sneaked in a tsp of grated cheese instead! Whilst cheese isn't sadly high up on the list of health foods, I use a coarse grater for small amounts and find a little goes a long way (nearly 18 months on I am still completely in love with my Jamie one!). Since making this one, I have made many an omelette using this method. They are a perfectly quick and light meal for one, and full of goodness.
Adapted from 'The Complete Kitchen' by Weight Watchers, which is available now to buy
Ham and Mushroom omelette
2 large eggs, whisked with 1 tbsp cold water and black pepper to taste
1 slice good quality ham, any visible fat removed and roughly chopped up
Spray cooking oil
2 Tbsp low fat plain yoghurt
1 tsp or so grated cheese
4 chestnut mushrooms, sliced thickly
Heat a frying pan, spray with oil and fry the mushrooms until cooked to your liking, transfer to a bowl and stir in the yoghurt and season with black pepper.
Spray a little more oil into the pan, add the beaten egg mixture and leave for around 20 seconds to set, gently scrape in the sides and level out, when the egg is almost set on top, sprinkle over the ham.
Carry on cooking gently, spoon the mushroom mixture over half of the omelette, sprinkle over the cheese and carefully fold over the other half to form your omelette, transfer to a plate and serve with a nice green salad. And pickles if desired. I have a thing for pickled red cabbage!
Many thanks to Juliette at Shiny Red for the review copy.