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Egg Pan with Leg Ham, Red Onion and Capsicum

Egg Pan with Leg Ham, Red Onion and Capsicum

Egg Pan1


  • 2 eggs
  • ½ small spanish onion, peeled and sliced
  • ¼ red capsicum, de-seeded, washed and sliced
  • 80g lean salt reduced leg ham, cut into large strips
  • Spray oil
  • Pepper to taste
  • 1 small crusty wholemeal bread roll


  1. Preheat oven to 160C.
  2. Use a fry pan with an ovenproof handle, heat over medium heat and add the oil. Add sliced onion and capsicum and sauté until semi-soft. Add ham, sauté for a further minute or two then place eggs on top.
  3. Place in the oven and bake until eggs are done to your liking. Remove pan from the oven and Place pan onto a heat resistant surface. Eat straight out of the pan, be careful, as the handle will be very hot.
  4. Serve with crusty bread rolls.


Add other vegetables such as mushrooms, celery and spinach

Nutritional Information

  • Serving size 361g
  • Energy 2140kJ 511kcal
  • Protein 35.3g
  • Total fat 22.1g
  • Saturated fat 4.1g
  • Carbs (total) 38.7g
  • Carbs (sugar) 8.6g
  • Sodium 1550mg
  • Fibre 8g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people