Pitas filled with ham and pesto scrambled eggs
2 tablespoon cream
1 tablespoon fresh basil pesto paste
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.