Ham, corn and chive omelettes
Cooking Time: 25 Minutes.
6-8 large eggs
150g shaved/sliced ham
1/2 cup corn kernels (non-creamed version)
400g mushrooms, chopped
1 tbsp chopped chives
1/2 cup low fat ricotta (optional)
Beat the eggs lightly in a bowl and add the chives.
In a non-stick pan, lightly sauté the corn and mushrooms in a little bit of water, then set aside.
Scoop some of the egg into the pan, and when almost all of it is cooked, add the vegetable mix and some ham down the middle of the omelette and sprinkle with ricotta.
Fold both sides of the omelette over the middle, and remove from pan.
Repeat the above another 3 times.
You can serve this with some crunchy, fresh green vegetables of your choice, such as broccoli or green beans. A couple of baby spinach leaves are also a tasty addition.
Tip: For something different for your carbohydrate choice, use toasted pita breads or wrap your omelette in a wrap.