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.
- 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.
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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.