Pitas Filled with Ham and Pesto Scrambled Eggs
Pitas filled with Ham and Pesto Scrambled Eggs


  • 6 Farm Pride Eggs
  • 2 tbsp cream
  • 1 tbsp basil pesto
  • 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.

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