Pitas filled with ham and pesto scrambled eggs
Ingredients
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6 eggs
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2 tablespoon cream
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1 tablespoon fresh basil pesto paste
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20g butter
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300g shaved ham
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2 large lettuce leaves
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2 wheat pitta bread cut in half
Preparation
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.