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Folded ham and cheese omelette with parsley, side salad, cucumber and carrot on a white plate

High-Protein Ham and Cheese Omelette

A soft, fluffy omelette made with whole eggs and egg whites, filled with lean ham and melted mozzarella. About 43 g of protein in 10 minutes.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 omelette
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup liquid egg whites about 120 g, or 4 egg whites
  • pinch of salt and black pepper
  • 1 tsp butter or olive oil
  • 2 oz lean deli ham about 56 g, chopped
  • 1/4 cup shredded part-skim mozzarella about 28 g
  • 1 tbsp fresh parsley chopped
  • side salad lettuce, cucumber and grated carrot, for serving

Method
 

  1. Whisk the eggs, egg whites, salt and pepper for about 30 seconds until fully combined.
  2. Heat the butter in an 8–10 inch nonstick pan over medium-low heat. Pour in the eggs and gently stir for 30 seconds, then let them set.
  3. As the edges set, lift them with a spatula and tilt the pan so the uncooked egg runs underneath. Cook for 2–3 minutes, until the top is almost set.
  4. Scatter the ham and mozzarella over one half of the omelette. Fold the other half over the filling.
  5. Cover the pan and cook for 30–60 seconds more, until the cheese melts and no liquid egg remains.
  6. Slide onto a plate, sprinkle with parsley and serve with a side salad.

Notes

Low and slow: medium-low heat keeps the omelette soft instead of rubbery.
Swap the filling: try spinach and feta, smoked salmon, or cottage cheese and chives.