Omelette with Ham Cheese and Red Vegetables

This recipe makes a delicious cheese vegetable omelette topped with ham and red vegetables. Enjoy this delicious omelette for lunch, dinner or a weekend brunch. Serve with a side salad or some toast for a healthy balanced meal.

This cheese vegetable omelette recipe makes the perfect breakfast for those following a low carb diet. The omelette only contains 4.4 grams of carbohydrates which are from the vegetables. The omelette is also gluten free so is good for those who cannot have wheat in their diet.

This omelette is quick and easy to prepare and it is high in protein so should be filling and help you to stay full for longer. The onions, peppers and cherry tomatoes all go well together and also go great with the flavours from the cheesy omelette. As well as giving the omelette a great flavour and texture, the vegetables will also contribute to your recommended 5 a day of fruit and vegetables. You can include others vegetables or ingredients of choice. Other vegetables that you can include are sautéed mushrooms, spinach, yellow bell peppers, sautéed broccoli, sautéed courgettes or carrots. You can also add cooked new potatoes. This omelette goes perfect with a salad or some sliced avocados.

Ingredients for Omelette with Ham Cheese and Red Vegetables

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Eggs - I use free range or organic eggs.
• Seasoning - use salt and black pepper to taste.
• Olive oil - I use extra virgin olive oil to cook the vegetables.
• Vegetables - cherry tomatoes, red onion and red bell peppers.
• Butter - to cook the eggs.
• Cheese - I use medium or mature cheddar cheese.
• Ham slices - you can use any type of meat slices including ham, turkey or chicken slices.

How to Make Omelette with Ham Cheese and Red Vegetables

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

1. Use a fork to whisk the eggs together in a bowl then season the eggs with the salt and black pepper then set the bowl aside. Place a medium sized non-stick frying pan on a low heat to medium and add the olive oil to the pan. Add in all the vegetables (cherry tomatoes, red onion, red bell peppers) and cook for 2 minutes. Remove the vegetables from the frying pan using a slotted spoon and set aside in small bowl.

2. To the same frying pan add the butter and allow to melt. Pour the eggs into the frying pan and tilt the pan slightly in all directions to ensure the egg covers the surface of the pan. Allow the eggs cook on a low to medium heat for around 2 minutes then sprinkle the cheese and ham onto the omelette followed by the vegetables you set aside.

3. Place the whole frying pan in the grill and cook for 2 minutes to set the top of of the omelette. You can also set the top of the omelette by placing a lid on the pan and allowing the steam to set the omelette. Slide the omelette onto the plate to serve.

Recipe Tips

• Ensure the frying pan is 100% non-stick or you’ll end up with scrambled eggs.
• What makes this omelette extra delicious is the slight crunch in the vegetables so ensure you do not stir fry the vegetables for longer than the required time as the vegetables will become too soft with no crunch. It will still taste great and you may prefer your vegetables soft so if you do, go ahead and cook the vegetables slightly longer.

Nutrition

Nutrition based on 1 serving - Calories: 298kcal | Fat: 22.2g | Saturates: 5.9g | Carbs: 4.4g | Sugar: 4.0g | Fibre: 1.4g | Protein: 19.9g | Salt: 0.99g.

Storage

Make this recipe to serve immediately.

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