Scrambled eggs with ham and peas

Ingredients

For 1 serving

• Eggs2
• Cooked ham30 g
• Peas60 g
• Whole wheat bread30 g
• Extra virgin olive oil3 g
• Black pepperto taste
• Saltto taste

Contains: gluten, eggs,

In season: April – June

Method

1. Cut the cooked ham into strips and beat the eggs in a bowl with a small pinch of salt, as the ham is already savoury.
2. Heat the oil in a non-stick pan over medium heat, add the peas and a splash of water, cover and cook for 5 minutes, until tender and the water has evaporated.
3. Meanwhile, toast the wholemeal bread for 2–3 minutes, until golden.
4. Add the ham to the peas, turn the heat to low and pour in the eggs.
5. Stir constantly with a spatula for 2–3 minutes, until set but still creamy; finish with black pepper and serve with the bread.