Eggs: 150g (3 large), Ham: 50g (1.75 oz, diced), Bell pepper (green): 30g (1/4 medium, diced), Bell pepper (red): 30g (1/4 medium, diced), Onion: 30g (1/4 small, diced), Cheddar cheese: 30g (2 tbsp, shredded), Butter: 5g (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh chives: 5g (1 tbsp, chopped), Whole grain toast: 30g (1 slice, for serving)
1. In a bowl, whisk together 150g eggs with 1g salt and 1g black pepper until well combined. 2. Heat 5g butter in a non-stick skillet over medium heat. 3. Add 30g diced onion, 30g diced green bell pepper, and 30g diced red bell pepper. Cook until softened, about 3-4 minutes. 4. Add 50g diced ham and cook for another 1-2 minutes. 5. Pour the egg mixture into the skillet, tilting to ensure even distribution. 6. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 7. When the omelette is almost set but still slightly runny on top, sprinkle 30g of shredded cheddar cheese over half of the omelette. 8. Fold the other half of the omelette over the filling. 9. Cook for another minute, then slide onto a plate. 10. Garnish with 5g chopped fresh chives. 11. Serve with 30g whole grain toast.
