• 6 eggs
  • 2 tbsp cream
  • 1 tbsp 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.
  5. Serve immediately.