Recipes and Cooking

Pitas filled with ham and pesto scrambled eggs

Preparation time 15 mins Serves 2 people


  • 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





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.

 Cooking while stirring for 2 minutes or until just set.

 Heat the ham in the same pan until becoming slightly crispy on the edges.

 Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg.

 Serve immediately.