Breakfast

Summer Omelette is for Breakfast.

Summer Omelette takes 10 minutes to prepare.

Summer Omelette takes 10 minutes to cook.

Summer Omelette makes 4 servings.

The ingredients for Summer Omelette are:

4 medium eggs
50 g cream
1 tbs olive oil
75g very lean ham cubes
28g artichoke hearts drained
3 pieces sundried tomato (drained or presoaked)
1 cup mushroom chopped
1 medium onion sliced
1 large baked potato
60 g light cheese grated

Here is how you make Summer Omelette:

slice the onion in half moons and fry in the olive oil till transparent, lift out with a slotted spoon and set aside. In the same pan fry the ham cubes and after a few minutes add the cubed baked potato, lift out as before. In the same pan add the mushrooms and the artichoke and sun dried tomato (pre-soaked). When the mushrooms begin to cook but before they get a chance to lose liquid, add back the other ingredients and mix evenly across the pan. Lightly beat the eggs with the cream and add some pepper if you like. Pour the egg mixture evenly across the filling ingredients and cook on a medium to low heat until the omelette is setting. Sprinkle with the light cheese and finish under the grill. Serving Size: makes 4 wedgesNumber of Servings: 4Recipe submitted by SparkPeople user LAOIGHSE.

The nutritional information for Summer Omelette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.0

• Total Fat: 16.0 g
• Cholesterol: 162.8 mg
• Sodium: 210.3 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.5 g
• Protein: 11.6 g

The dietary needs meet for Summer Omelette is Gluten Free