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Green eggs and ham omelettes recipe
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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
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)
Each serving contains
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Energy
2515kj
606kcal
30%
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Fat
47g
66%
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Saturates
18g
92%
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Sugars
1g
1%
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Salt
4.5g
75%
of the reference intake
Carbohydrate 1.8g
Protein 45.5g
Fibre 1.3g
Method
- Crack 2 eggs into 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.
See more #EvenBetter recipes
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.