- Prep Time:
- 5 min
- Cook Time:
- 4 min
- 4 eggs
- 2 tbsp (30 mL) water
- 1/4 tsp (1.25 mL) each salt and pepper
- 4 cheddar slices (or cheese of choice)
- 1 cup (250 mL) fresh spinach
- 1 avocado, pitted, peeled and sliced
- 4 ham slices
Whisk eggs, water, salt and pepper.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium-high heat. Pour in half of the egg mixture to form a thin layer along the bottom of the skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. When egg is cooked, remove to a cutting board or plate for assembly. Cook the rest of the egg mixture.
Layer cheese, spinach, avocado, and ham down the centre of the egg omelette.
Roll the egg omelette like a wrap, cut in half, and enjoy!