1 tbs. low fat milk
50g mushrooms, thinly sliced
30g ham, finely chopped
1/2 tomato, finely chopped
Freshly ground pepper
2 tsp. olive oil
1/4 cup grated cheddar
Optional: Fresh basil!
1. Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.
2. Heat oil in a small (16cm base) non-stick frying pan over medium high heat. Add mushrooms and ham. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel
3. Melt 5g margarine in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.
4. Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose