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In less than 10 minutes you can whip up this delicious and healthy lunch idea; a simple omelette filled with chicken, ham, tomato and avocado.

It’s January, we’re back in lockdown and whilst I don’t agree with the whole “new year new me” rhetoric that’s around at the moment, I know lots of us are aiming to eat just a little bit healthier this month.

Whether that’s because you’ve had enough of the Christmas chocolates and Baileys, or you just want to feel physically and mentally strong and able to deal with everything that’s going on, hopefully some of my recipes can help.

This Chicken & Ham Omelette is quick and easy to make. By using the omelette more like a wrap and stuffing it with all the filling ingredients, it makes it a little more fresh and satisfying than when all the ingredients are cooked into it. That’s just my preference though!

Obviously you can completely change up the filling ingredients too. I used slices of deli ham and chicken, along with tomato, avocado and lettuce. But feel free to add whatever you prefer.

I added just a little bit of french mustard to the inside of the omelette but again you can add another condiment if you prefer.

Want to chat more about healthy recipes, tips and motivation? Come join us in our Facebook Group.

If you liked this recipe you may also enjoy my Feta & Spinach Egg Muffins

Or my Chicken & Cheese Spring Green Wrap

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Chicken & Ham Omelette​

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★★★★★ 5 from 2 reviews

• Author: Ciara Attwell
• 
  Prep Time: 2 minutes
• 
  Cook Time: 5 minutes
• 
  Total Time: 7 minutes
• 
  Yield: 1
• 
  Category: Lunch
• 
  Cuisine: Healthy Lunch

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Description​

In less than 10 minutes you can whip up this delicious and healthy lunch idea; a simple omelette filled with chicken, ham, tomato and avocado.

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Ingredients​

Omelette

• 2 medium eggs
• 75ml milk
• ¼ tsp oregano
• salt and pepper
• 1 tsp butter

Fillings

• 1 tsp French mustard
• 2 slices chicken
• 2 slices ham
• 1 tomato, sliced
• ½ avocado, sliced
• lettuce

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Instructions​

1. Whisk the eggs in a jug with the milk. Add the oregano and season with some salt and pepper.
2. Melt the butter in a small non-stick frying pan and pour in the egg mixture. Tilt the pan so that the mixture is evenly spread out.
3. Cook for a about 2 -3 minutes, flip and then cook on other other side for another minute or two.
4. Remove the omelette from the pan and place on a plate. Spread on the mustard.
5. To the right hand side of the omelette, add the fillings; slices of chicken, ham, tomato, avocado and lettuce.
6. Fold the omelette over and serve immediately.

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