Green eggs and ham omlette

Ingredients

• Spinach

  frozen, chopped or leaf

  60g

• Kale

  frozen

  60g

• Green Onion

  Wegmans

  1 Serving or 100g

• Egg

  whole

  2 medium or 88g

• Ham

  sliced, regular, 11% fat

  25g

• Cheddar cheese

  2 tbsp, shredded or 14g

• Basil pesto

  Kroger

  10g

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat grill on high. Using paper towel, squeeze excess moisture from frozen spinach and kale. Lightly spray a 20cm ovenproof frying pan with oil and heat over medium-high heat. Cook shallot, stirring, for 30 seconds. Add spinach and kale and cook, stirring for 1 minute. Season with salt and pepper.
2. Pour over eggs and sprinkle with ham. Cook for 30 seconds or until omelette is nearly set. Sprinkle with cheese. Cook under grill for 1 minute. Dollop basil pesto over half the omelette and cook for 30 seconds or until cheese has just melted. Fold to serve.