Ham and fontina omelette with salad and bread

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Cooked ham30 g
• Fontina20 g
• Mixed salad greens80 g
• Cherry tomatoes100 g
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and dry the mixed salad, wash and halve the cherry tomatoes; dress them with the oil (keeping back just a film for the pan) and a pinch of salt.
2. Thinly slice the fontina. In a bowl beat the eggs and egg whites with a pinch of salt and pepper until frothy.
3. Heat a non-stick frying pan of about 22 cm over medium heat with a film of oil, pour in the eggs and cook for 3 minutes, drawing the edges towards the centre with a spatula in the first few seconds, until the base is set and the top still soft.
4. Lay the cooked ham and fontina over half the omelette, fold it into a half-moon and cook for another minute, until the fontina melts.
5. Serve the omelette with the salad, cherry tomatoes and the wholemeal bread.