Green eggs and ham omelettes

• Serves 4
• 2 mins to prepare and 2 mins to cook
• 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)

Directions

1. In a small bowl, crack 2 eggs, add 30g (1oz) pesto, a pinch of salt and pepper, and mix completely with a fork.
2. In a small 20cm (8in) nonstick frying pan, melt 5g (1/4oz) butter over medium heat.
3. Once the butter has melted, add the eggs and scramble them slightly with a spatula.
4. Allow to settle until the pan's bottom is completely covered.
5. Toss 2 ham pieces and 2 cheese slices into the pan.
6. Reduce the heat to low and cook the eggs for 1-2 minutes, or until they are fully cooked.
7. Fold the omelette in half and transfer it onto a plate gently.
8. Repeat the method to cook the next omelette after wiping the pan with kitchen paper.