Ham and vegetable omelette (food combining - protein)

Name: Ham and vegetable omelette (food combining - protein)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 TABLESPOONS Low-fat curd; 1 TABLESPOON Mineral water; 1/2 TEASPOON Cream horseradish; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Cucumber; 2 Eggs (size S); 1 TABLESPOON low-fat milk; 1/2 (approx. 125 g) red pepper; 25 g boiled shoulder of ham; 50 g Baby Spinach; 1/4 TEASPOON Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 TABLESPOONS Low-fat curd
1 TABLESPOON Mineral water
1/2 TEASPOON Cream horseradish
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Cucumber
2 Eggs (size S)
1 TABLESPOON low-fat milk
1/2 (approx. 125 g) red pepper
25 g boiled shoulder of ham
50 g Baby Spinach
1/4 TEASPOON Oil

Directions

1
Mix quark, mineral water and horseradish, season with salt and pepper. Wash the cucumber and rub dry. Cut off 1 slice. Grate the rest of the cucumber into the quark. Fill into a bowl and garnish with the cucumber slice
2
Whisk eggs and milk, season with pepper and 1 pinch of salt. Clean, wash and dice the peppers. Cut ham into small pieces. Wash spinach and pat dry.
3
Heat oil in a small coated pan. Sauté the vegetables for about 2 minutes while turning, add ham and eggs. Leave to set on a low heat for about 5 minutes. Fold the omelette and serve with the cucumber quark