2 eggs

1 tbs. low fat milk

50g mushrooms, thinly sliced

30g ham, finely chopped

1/2 tomato, finely chopped

5g margarine

Freshly ground pepper

2 tsp. olive oil

1/4 cup grated cheddar

Optional: Fresh basil!


1. Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.

2. Heat oil in a small (16cm base) non-stick frying pan over medium high heat. Add mushrooms and ham. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel

3. Melt 5g margarine in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.

4. Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose