British Food Fortnight/13

The last of the best British broad beans are still around and they make a pretty fine omelette filling as in this recipe when mixed and matched with ham and cheese. The beans as well as being flavoursome and colourful also add some much-needed protein.

 

Broad Bean, Ham and Cheese Omelette

Ingredients

250g podded broad beans

6 eggs

75g reduced-fat strong Cheddar cheese, grated

salt and freshly ground black pepper

Fry Light olive oil spray

150g lean cooked ham, dliced

Method

1. Cook the broad beans in a pan of boiling water for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins if necessary (very small young beans will be fine as they are).

2. Beat the eggs and add two-thirds of the cheese with salt and pepper to taste.

3. Heat a non-stick frying pan, spray with Fry Light and when hot, add the beans and ham followed by the egg and cheese mixture. Stir gently with a fork to combine, then leave to cook over a very low heat until set but still a little runny on top. Preheat the grill.

4. Sprinkle the remaining cheese over the top of the omelette and grill until melted and the top has set. Serve warm or at room temperature, cut into wedges, with a little crisp salad.

SERVES 4
WLS PORTION: 1/2

CALORIES: 250
PROTEIN: 27g
CARBOHYDRATE: 5.1g
FAT: 13.8g

Image courtesy of British Beans & Peas www.tastesofsummer.co.uk