A fluffy, high-protein omelette packed with savoury ham, melted cheddar, and fresh garden greens for a balanced start.
A fluffy, high-protein omelette packed with savoury ham, melted cheddar, and fresh garden greens for a balanced start.
317
26.2 g
6.0 g
21.1 g
2.3 g
1.0 g
735.0 mg
20g Unsweetened Almond Milk | 3 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 1 kcal
5g Baby Spinach | 1 kcal
120g Free-Range Eggs | 176 kcal
20g Cheddar Cheese | 77 kcal
30g Baby Plum Tomatoes | 5 kcal
1g (to taste) Crushed Garlic Seasoning | 2 kcal
40g (diced) Sliced Sandwich Ham | 51 kcal
1g (to top) Everything Bagel Sprinkle | 0 kcal
Whisk the Base: In a small bowl, whisk the eggs with the almond milk. Season with sea salt, black pepper, and crushed garlic seasoning until well combined and slightly frothy.
Heat the Pan: Lightly coat a non-stick pan with cook-and-spray and set over medium heat.
Cook the Omelette: Pour the egg mixture into the pan. Cover with a lid for a minute or two; this traps steam to ensure the omelette cooks evenly and stays fluffy.
Add Fillings: Once the eggs are mostly set, fold the ham and grated cheddar cheese over one half of the omelette.
Sauté Tomatoes: Toss the baby plum tomatoes into the side of the pan to warm through and soften slightly.
Fold and Garnish: Gently fold the omelette over the filling. Slide it onto a plate and top with fresh baby spinach and the warmed tomatoes.
Finish: Sprinkle with Everything Bagel Sprinkle for an extra savoury crunch.
Texture Tip: Adding a splash of almond milk to your eggs before whisking helps create a lighter, fluffier texture compared to using eggs alone.
Travel Notes: If you’re on the move, fold this omelette into a “wrap” style and wrap it tightly in foil. It holds its heat well and is easy to eat as a high-protein breakfast burrito.
Pro Tip: If you prefer your spinach wilted, add it inside the omelette with the cheese so it softens from the residual heat.
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