Recipes>Ham Recipes
Bayonne Ham Omelette
by Harry Eastwood from The Skinny French Kitchen
Easy
Serves 2
A simple French inspired dish for the perfect low calorie omelette. This tasty recipe is flavoured with Bayonne ham, white pepper and finely chopped chives.
Discover more delicious Breakfast recipes
Energising recipes to start your day right
From the book
The Skinny French Kitchen
Harry Eastwood
Buy From
Introduction
The French are the masters of this simple dish. Here are a few tricks to making a light and fluffy omelette: you need a frying pan that’s not too big (a pan that’s too wide will overcook the omelette because it will be too thin), fresh eggs and the correct technique for cooking the eggs (see below). I have used cured ham in this recipe because it’s full of flavour and low in fat, but salmon, spinach and, of course, cheese are wonderful as substitutes.
It’s a balmy 21 degrees on a breezy Sunday in May and I’m having mine for an early supper with a Salade aux Fines Herbes and a glass of white wine.
Tags
Ingredients
| 4 | medium free-range eggs |
|---|---|
| White pepper | |
| 5g | butter |
| 2 | thin slices Bayonne ham, or Italian or Spanish varieties, fat removed and cut into thin strips |
| A | small bunch chives, finely chopped (reserve some for serving) |
Method
Crack the eggs into a large bowl, season with pepper and give them a good whisking with a fork. You’re aiming for a few big bubbles to appear on the surface.
Heat a frying pan until it’s hot, then add the butter. Tilt the pan so that the melted butter covers both the bottom and the sides.
As soon as it begins to foam and turn a nutty colour, add the beaten eggs and cook over medium—high heat.
When the sides of the omelette begin to look cooked, drag them gently into the middle of the pan with the help of a wooden spatula and tilt the pan so that the liquid egg mixture fills the space where the cooked egg used to be. This technique ensures that you end up with a ‘wet centre’ to your omelette, whilst the outside is coloured golden brown.
Once the edges are cooked and there is no more liquid egg, add the ham and most of the chives.
Quickly fold the omelette in half, shake it free from the bottom of the pan and serve immediately, with the last of the chives scattered over the top.
Skinny Secret
The butter is optional — you could easily replace it with 1 tsp olive oil to save 10 calories. I’ve included butter here because it gives the omelette a wonderful, nutty, rich flavour.
253 calories each.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Breakfast Recipes
View all
Jamie Oliver’s Cherry Bakewell Overnight Oats
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Berry Cheesecake Overnight Oats
by Jamie Oliver from Eat Yourself Healthy
More Easy Recipes
View all
Cumin-spiced Lamb Chops with Roasted Squash
by John Gregory-Smith from The Greatest Traybake Cookbook Ever
Salted Caramel Swirl Brownies
by Sophie Richards from The Anti-Inflammatory 30-day Reset
More Quick Recipes
View all
Jamie Oliver’s Herby Chickpea and Feta Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Pink Shredded Wheat
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
