Ingredients
- 6 large eggs (2 whole, 4 separated)
- 1/4 cup cream (reduced fat)
- 1/4 cup cream (reduced fat, extra)
- 100 grams ham, shaved (leg ham)
- 1/2 cup low-fat grated cheddar cheese
- 125 grams cherry tomatoes, halved
- 1 tablespoon Dijon mustard
- 1 tablespoon chives, finely chopped
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Whisk the 2 whole eggs, the 4 yolks and the cream in a large bowl.
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Step 3: Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form.
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Step 4: Using a large metal spoon, gently fold egg white mixture into the egg yolk mixture until just combined.
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Step 5: Heat a large non-stick ovenproof frying pan over moderate heat; spray with oil and then pour in egg mixture, top with ham, cheese and tomato and cook for 3 minutes or until golden brown underneath and then bake for 10 minutes or until just set at the centre.
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Step 6: Whisk extra cream and mustard in a small bowl.
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Step 7: Sprinkle omelette with chives and serve with mustard cream.
Tips & Variations
- Cooking oil spray
We hope you enjoy this recipe!
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