5 ripe tomatoes

2 tsp olive oil

1 small red onion, chopped

2 cloves garlic, crushed

200 g shoulder ham, cut into short thin strips

½ red capsicum, deseeded, chopped

½ green capsicum, deseeded, chopped

½ cup chopped fresh continental parsley

4 eggs

4 egg whites

1 small fresh red chilli, deseeded, finely chopped

1 pinch salt, to taste

1 pinch freshly ground black pepper , to taste

30 g baby spinach leaves, washed, dried

1

Use a sharp knife to cut a shallow cross in the base of 2 tomatoes. Place both tomatoes in a small heatproof bowl and cover with boiling water. Set aside for 2 minutes or until the skins begin to lift. Drain the tomatoes. Peel and discard the skins. Halve each tomato and use a teaspoon to deseed them. Chop the flesh and set aside. Cut the remaining 3 tomatoes lengthways into 4 slices each and set aside.

2

Heat the oil in a 23cm (base measurement) non-stick frying pan over low heat. Add the onion and garlic, and cook, stirring occasionally, for 3 minutes or until the onion is soft. Add the ham and capsicums, and cook, stirring occasionally, for 18 minutes. Stir in the chopped tomatoes and half the parsley and cook, stirring, for 3 minutes or until the tomatoes are soft. Preheat grill on medium-high.

3

Meanwhile, combine the eggs, egg whites, remaining parsley and chilli in a medium bowl. Season with salt and pepper, and whisk until well combined. Pour the egg mixture over the tomato mixture. Use a wooden spoon to mix gently and distribute the egg mixture evenly in the pan. Arrange the sliced tomatoes around the edge of the mixture. Cook over low heat for 7-10 minutes or until golden underneath and almost set on top.

4

Place the pan under preheated grill and cook for 3-4 minutes or until the egg mixture is just set and the top is light golden. Top with the spinach. Cut into wedges and serve immediately

Serving size: 1/6 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.