Green eggs and ham omelettes recipe

  • Serves 4
  • 2 mins to prepare and 2 mins to cook
  • 606 calories / serving
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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.

  1. Crack 2 eggs into a small bowl, add 30g (1oz) pesto, a little salt and pepper for seasoning and mix thoroughly with a fork.
  2. 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.
  3. 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.
  4. 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.

  • Ingredients

  • 8 medium free-range eggs
  • 20g (3/4oz) 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)
  • Energy 2515kj 606kcal 30%
  • Fat 47g 66%
  • Saturates 18g 92%
  • Sugars 1g 1%
  • Salt 4.5g 75%

of the reference intake
Carbohydrate 1.8g Protein 45.5g Fibre 1.3g

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