SERVES 2
Trim and tear or slice 75g assorted mushrooms. Trim 1 leek, halve it lengthways and slice thinly. Prepare 1 heaped tbsp each finely chopped chives and finely chopped flat-leaf parsley. Have ready 50g grated mature gouda and 75g diced roast ham. Heat 10g unsalted butter with 1 tsp extra virgin olive oil in a large, nonstick frying pan over a medium heat. Add the leek and mushrooms, season and fry for 5-7 minutes until softened and starting to colour, then remove to a small bowl. Meanwhile whisk 4 medium eggs with 3 tbsp skimmed milk and some seasoning in a medium bowl, then stir in the chopped herbs. Tip the egg mixture into the pan and briefly scramble with a fork until half-set. Cook for about 2 minutes, while scattering the cheese, ham and leek mixture over the top. The omelette should be nice and golden underneath and softly setting on top to your liking; fold it over using a spatula and slip on to a serving plate. Scatter over a little more parsley.
CARBS PER SERVING 2.3g (2.2g sugars); CALS 402; PROTEIN 31.9g; FAT 29.1g(12.5g saturated); SALT 2.2g