How to Make Green Eggs and Ham

Ingredients

• Spray olive oil
• 150 g kale, stalks removed, shredded
• 50 g baby spinach
• 2 spring onions, chopped
• 4 eggs, lightly beaten
• 80 g lean sliced ham
• 30 g grated reduced-fat mature cheese
• 1 tbsp basil pesto mixed with 2 tsp cold water
• 100 g mixed salad leaves and 2 slices wholegrain sourdough, to serve

1. Heat the grill to high. Spray a medium non-stick frying pan with olive oil and set over a medium heat, then add the kale, spinach and spring onions and fry for 1 min or until just wilted. Add 1 tbsp water, then cover and cook for a further 2 min and season with black pepper.
2. Add the eggs and swirl the mixture around the pan. Add the ham and scatter with the cheese. Cook for 1–2 min, then grill for 1 min. Add dollops of the pesto and cook for 30–60 sec until puffed and golden and set.
3. Serve with the salad leaves and sourdough bread.