Omelette with rocket, ham and sunblushed tomato

Omelette with rocket, ham and sunblushed tomato
  • Serves: 2
  • Prep: 5 mins
  • Cook: 2 mins

Whip up this Parma ham omelette which is perfect as a summer dish for breakfast, lunch or dinner. Slice up some Parma ham together with sweet sun blushed tomatoes and slightly spicy rocket for an extra kick.


  • 15g/1/2oz butter
  • 6 large British Lion eggs
  • Salt and freshly ground black pepper
  • 50g/2oz rocket leaves
  • 4 slices Parma or Serrano ham, torn into pieces
  • 50g/2oz sun blush tomatoes


  1. Beat the eggs with 30ml/2tbsp water and salt and freshly ground black pepper. Melt half the butter in a non-stick frying pan, when foaming, add half the eggs and cook over a medium heat. Use a spatula to push the set egg towards the centre of the pan, so the uncooked egg runs to re-coat the base of the pan. Continue to cook like this until no more egg runs.
  2. Sprinkle over half the rocket, ham and tomatoes and serve. Repeat to make a second omelette in the same way.

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