Capsicum and Lean Ham Omelette

Served on a thick piece of buttered toast, this folded omelette is a breakfast delight.


5 mins

5 mins




  • 2 tsp olive oil
  • 1/2 medium (100g) red capsicum, sliced
  • 1/2 medium (100g) green capsicum, sliced
  • 2 slices (40g) ham
  • 2 tsp olive oil, extra
  • 4 eggs
  • 1/4 cup (60mL) CARNATION Light & Creamy Evaporated Milk
  • 1 tbsp chopped parsley


  1. Heat oil in medium frying pan over medium heat; add ham and capsicums, cook for 2 minutes. Remove from pan, keep warm. Wipe frying pan clean.
  2. Heat frying over medium heat. Add oil; pour in combined eggs, CARNATION Light and Creamy Evaporated Milk and parsley; cook until golden and set.
  3. Top with filling, fold over and serve.