Ham & Cheddar omelette with grated courgette

Name: Ham & Cheddar omelette with grated courgette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 6 slices honey-roast ham; 50 g mature Cheddar, grated; 25 g pack fresh chives or tarragon, chopped, plus extra to serve; 4 British Blacktail Medium Free Range Eggs; 2 tbsp crème fraîche; 1 courgette, coarsely grated; 15 g unsalted butter; Mixed salad, to serve

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Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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6 slices honey-roast ham
50g mature Cheddar, grated
½ x 25g pack fresh chives or tarragon, chopped, plus extra to serve
4 British Blacktail Medium Free Range Eggs
2 tbsp crème fraîche
1 courgette, coarsely grated
15g unsalted butter
Mixed salad, to serve

Roll up the ham slices and cut across into 1cm-wide strips. Place in a bowl with the Cheddar and herbs, and toss well together.
Beat together the eggs and crème fraîche, then stir in the grated courgette.
Heat half the butter in a 23cm non-stick frying pan. Pour half the beaten egg mixture into the pan. Allow to cook a little on the bottom then gently pull the sides inwards with a spatula, letting more egg run outwards to fill the space inside the pan. Cook until just set.
Scatter with half the ham and cheese mix then fold over and cook for a further minute until just done. Transfer to a warm plate and repeat to make a second omelette. Serve with mixed salad.

Cook’s tip

Try mixing up the flavour by swapping the Cheddar for nutty Gruyère or creamy mozzarella. Or add a little wholegrain mustard in with the crème fraîche.

Typical values per serving when made using specific products in recipe