Seeded omelette with ham, cheese and spinach

By YOU Digital
09 May 2019


Preparation: 8 min | Cooking: 10 min | Serves: 1

Get your day off to a frying start with this #JustDelicious filled omelette!


45ml (3T) olive oil

15ml (1T) butter

60g leeks, finely chopped

3 eggs, beaten

125g Eskort sliced sandwich ham

125ml (½c) spinach, finely chopped

125ml (½c) white cheddar, grated

salt and freshly ground pepper

60ml (¼c) mixed seeds



  • Preheat a frying pan over a moderate heat, then add the oil and butter.
  • Fry the leeks and seeds for one minute, then add the eggs and swirl around to cover the surface of the pan.
  • When the egg has started to set, push the edges to the middle with a spatula and allow the raw egg to fill in the gaps.
  • Cook until the egg has set, then add the ham, spinach and cheese.
  • Season with salt and pepper, fold the omelette and remove from the pan.
  • The residual heat left in the omelette will melt the cheese and partly cook the spinach.
  • Put the omelette on a plate and garnish with the mixed seeds and microgreens.

TIP: This meal is gluten-free. If you’re lactose intolerant substitute the white cheddar for a dairy-free cheese.

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