Denver omelette with ham, peppers and onion

Ingredients

For 1 serving

• Eggs2
• Egg whites66 g
• Cooked ham30 g
• Bell peppers60 g
• Onion30 g
• Cheddar15 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Peel the onion and cut it into small dice; wash the pepper, remove the seeds and pith and cut it into roughly 1 cm dice; cut the ham into small cubes and grate the cheddar.
2. Heat the oil in a non-stick frying pan over a medium heat and fry the onion and pepper for 5 minutes, stirring, until the onion is translucent and the pepper soft.
3. Meanwhile, beat the eggs with the egg whites and a grind of black pepper.
4. Add the ham to the pan, warm it for 1 minute, then pour in the eggs and tilt the pan so they cover the base.
5. Cook over a medium-low heat for 3–4 minutes, lifting the edges with the spatula, until the underside is set and the top almost dry.
6. Scatter the cheddar over half the omelette, fold it in half and leave for 30 seconds, until the cheese melts; serve at once.