20g (3/4oz) unsalted butter
1 x 130g tub fresh pesto
240g Wiltshire cured ham, chopped
250g Edam slices, chopped
fresh basil leaves for garnish (optional)
1. Crack 2 eggs into a small bowl, add 30g (1oz) pesto, a little salt and pepper for seasoning and mix thoroughly with a fork.
3. Add 2 slices of ham and 2 slices of cheese to the pan. Turn the heat to low and allow to cook for 1-2 minutes until the eggs are cooked.
4. Gently slide the omelette onto a plate and fold over in half. Give the pan a wipe with some kitchen paper and repeat the process again to cook the next omelette.
Original recipe here
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.