Green eggs and ham omelettes recipe
Add a little green to your breakfast favourite with this easy green eggs and ham dish. A speedy and satisfying brunch that packs flavoursome pesto, salty ham and creamy Edam into this nutritious omelette.
See method- Serves 4
- Takes 25 mins
- 606 calories / serving
- Gluten-free
Ingredients
- 8 medium free-range eggs
- 20g unsalted butter
- 1 x 130g tub fresh pesto
- 2 x 120g packs Wiltshire cured ham, chopped
- 1 x 250g pack Edam slices, chopped
- fresh basil leaves for garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 2515kJ 606.0kcal
- Fat
- 47g
- Saturates
- 18g
- Salt
- 4.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.8gProtein 45.5gFibre 1.3g
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- Crack 2 eggsinto a small bowl, add 30g (1oz) pesto, a little salt and pepper for seasoning and mix thoroughly with a fork.
- On a medium heat, add 5g (1/4oz) butter to a small 20cm (8in) nonstick frying pan. Once melted add the eggs and using a spatula move the eggs around to slightly scramble. Allow to settle so that the bottom of the pan is covered completely.
- Add 2 slices of ham and 2 slices of cheese to the pan. Turn the heat to low and allow to cook for 1-2 minutes until the eggs are cooked.
- Gently slide the omelette onto a plate and fold over in half. Give the pan a wipe with some kitchen paper and repeat the process again to cook the next omelette.
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If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
