Ham, Tomato, Mushroom and Lettuce Omelet

Ingredients

• Egg2 count (110 g)
• Ham1 slice (30 g)
• Lettuce1 leaf (10 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 clove (3 g)
• Tomato3 slice (30 g)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl and add salt and pepper. Beat.

2. 2

   Step 2

   Preheat a non-stick pan over medium heat. Once heated, pour the beaten eggs and let cook for 2-3 more minutes.

3. 3

   Step 3

   If you don't have one, add some oil.

4. 4

   Step 4

   In the meantime, wash the lettuce leaves, dice the ham, slice the tomato and mushrooms.

5. 5

   Step 5

   Flip the omelet using a spatula, lower the heat, cook for 1-2 more minutes and set aside.

6. 6

   Step 6

   Put the mushrooms in the same pan, cover and let cook each side for 2 minutes or until they reduce their volume. Set aside.

7. 7

   Step 7

   Serve the omelet and then put the lettuce leaves, ham, mushrooms and tomato on top.

8. 8

   Step 8

   Season with lemon juice, salt and pepper to taste. Fold in half and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ham, Tomato, Mushroom and Lettuce Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.