Bresaola, rocket and parmesan omelette

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Bresaola30 g
• Arugula25 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and dry the rocket, shave the Grana with a vegetable peeler and put the wholemeal bread on to toast.
2. Beat the eggs and egg whites with a grind of pepper until well combined; no salt needed, the bresaola and Grana are enough.
3. Heat the oil in a non-stick frying pan over medium-low heat, pour in the eggs and cook for 3–4 minutes, pushing the edges towards the centre, until the omelette is almost set but still glossy on top.
4. Lay the bresaola, rocket and Grana shavings down the middle and fold both sides over towards the centre, like a wallet.
5. Slide the omelette onto the plate and serve with the toast.