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Green eggs and ham

''I do not like green eggs and ham. I do not like them, Sam I am'' what you won't be saying after you've tasted this truly fantastic one-pan dish

Serves 2

Prep Time 5 min

Cooking Time 10 min


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

Nutrition per serving

Read more on how we calculate nutrition.
453 34.3g 22.8g 6.5g 6.8g 4.2g 2.4g 408mg 24.2g 5.5mg

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