Pesto Omelette

• 6 organic and free range eggs
• 1.5 tbsp of WillPowders Pesto
• 10ml of Apple Cider Vinegar
• 4 sprigs of tenderstem, steamed (optional)
• 100g goats cheese
• 1 x salmon fillet, cooked
• 250ml double cream
• 2 tbsp of collagen
• Salt & Pepper to taste

Step 1

Crack 6 eggs into a bowl and add 1.5 tbsp of the pesto. Whisk to combine.

Step 2

Pour in 250ml of cream and whisk again. Season to taste.

Step 3

Grease a 23cm square tin and pour in your egg mix.

Step 4

Add your salmon pieces, goats cheese and broccoli if using.

Step 5

Pop into a 180 degree pre-heated oven and bake for 30-35 minutes or until cooked through.