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Green pesto omelette served with a lettuce and cucumber salad on a white plate

Pesto Omelette

Preparation Time | 10 mins

Cooking Time | 30mins

Servings | 4

By | Inspired by Willys - pimped by WillPowders

Another delicious way to enjoy eggs, made doubly yum and gut loving with a dose of Apple Cider Vinegar and Collagen!


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.


  • 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

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