Seeded Omelette with Ham, Cheese and Spinach

Prep Time


Cook Time


Total Time





  • 125g Eskort Sliced Sandwich ham
  • 3 eggs, beaten
  • 60g leeks, finely chopped
  • 60ml (¼ cup) mixed seeds
  • 125ml (½ cup) white cheddar, grated
  • 125ml (½ cup) spinach, finely chopped
  • 45ml (3 tbsp) olive oil, for cooking
  • 15ml (1 tbsp) butter
  • Salt and pepper, to taste


  • Preheat a frying pan over a moderate heat, then add the oil and butter.
  • Fry the leeks and seeds for one minute, then add the beaten egg and swirl it around to cover the surface of the pan.
  • When the egg starts to set, push the edges to the middle with a spatula and allow the raw egg to fill in the gaps.
  • Cook until the egg has set, then add the ham, spinach and cheese.
  • Season with salt and pepper, fold the omelette in half and remove from the pan.
  • The residual heat left in the omelette will melt the cheese and partly cook the spinach.


Plate the omelette and garnish with extra mixed seeds and microgreens.