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Pitas Filled with Ham and Pesto Scrambled Eggs

Pitas Filled with Ham and Pesto Scrambled Eggs



  • 6 eggs
  • 2 tablespoon cream
  • 1 tablespoon fresh basil pesto paste
  • 20g butter
  • 300g shaved ham
  • 2 large lettuce leaves
  • 2 wheat pitta bread cut in half





  1. Lightly beat the eggs with the cream and pesto. Heat the butter in a non-stick saucepan, when melted and bubbling add the egg mixture.
  2. Cooking while stirring for 2 minutes or until just set.
  3. Heat the ham in the same pan until becoming slightly crispy on the edges.
  4. Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg. Serve immediately.


Nutritional Information

  • Serving size 414g
  • Energy 3110kJ 743kcal
  • Protein 54.3g
  • Total fat 39.7g
  • Saturated fat 16.5g
  • Carbs (total) 36.1g
  • Carbs (sugar) 4.7g
  • Sodium 2600mg
  • Fibre 7.2g
  • Vitamin D 10.3µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people