Name: Pesto Omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

1 min read

Pesto Omelette

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

Ingredients:

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

Products needed:

Instructions:

1. Crack 6 eggs into a bowl and add 1.5 tbsp of the pesto. Whisk to combine.
2. Pour in 250ml of cream and whisk again. Season to taste.
3. Grease a 23cm square tin and pour in your egg mix.
4. Add your salmon pieces, goats cheese and broccoli if using.
5. Pop into a 180 degree pre-heated oven and bake for 30-35 minutes or until cooked through.