1. Whisk the egg whites, using an electric hand whisk, to a stiff foam then beat the egg yolks with the cream cheese in another large bowl. Fold the whites into the yolk mixture
2. Heat 2 x 18cm frying pan with half the oil in each one. When hot divide the egg mixture between the 2 pans, smoothing the top. Cover the top and cook the omelette on a low heat for 15-17 minutes until almost set
3. Sprinkle half the herbs over the 2 Omelettes, along with the ham and cheese and cook another 2-3 mins. Fold the Omelette in half in the pans and turn them out onto warm plates. Sprinkle with the rest of the herbs and a little sea salt and serve with lemon wedges.
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|Serving Size: 1 (1237g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1245 (67%)|
|Amt Per Serving||% DV|
|Total Fat 138.3g||184 %|
|Saturated Fat 48.6g||243 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 16g|
|Cholesterol 4355.2mg||1340 %|
|Sodium 2621.7mg||90 %|
|Potassium 1686.5mg||44 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 12.8g|
|Protein 142.8g||204 %|
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Calories per serving: 1870
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