Ham, Cheese and Veg Omelette Wrap (LC)
Ingredients
2 medium eggs
Black pepper
1 tsp olive oil
2 mushrooms, sliced
4 cherry tomatoes, quartered
4 slices of red pepper (bell pepper)
2 slices of ham, diced
30g (⅕ cup)(1 oz) cheddar cheese, grated
Instructions:
Whisk the eggs and season with black pepper to taste. Set aside.
Heat ½ tsp of olive oil in a frying pan over medium heat, add the mushrooms, cherry tomatoes and peppers (bell peppers) and sauté for 4-5 minutes.
Heat ½ tsp of olive oil in a clean frying pan over low heat. Add in the beaten egg. Turn the heat up to high and cook until the top of the egg has set. Flip the egg wrap over and cook the other side. The wrap will be very thin so it should only take a couple of minutes to cook.
To serve, remove the egg wrap from the pan, put it on a plate, and then spread the cooked vegetables on one half. Sprinkle with ham and cheese, then roll or fold the wrap.
