Ingredients

4 local eggs
3 tsp Coop olive oil
3 slices Coop prosciutto, torn
125g Coop piccolo tomatoes, halved
120g pack Coop mozzarella, chopped
2 tsp Coop green pesto
Handful basil leaves (optional)

Method

1. Break the eggs into a bowl, lightly beat with a fork, season and set aside

2. Heat 2 tsp of the oil in a non-stick frying pan over a medium heat

3. Add the prosciutto and fry for 2-3 mins, turning halfway, until crisp

4. Remove the ham, set aside, and add the tomatoes to the pan

5. Fry for 1-2 mins, until starting to brown and soften, then remove and set aside

6. Heat the rest of the oil in the pan on a medium heat, add half the egg and fry for 2-3 mins, drawing it in from the sides as it starts to set

7. When almost cooked, scatter over half the mozzarella and drizzle with half the pesto

8. Turn off the heat, scatter over half the tomatoes and prosciutto and allow to heat through

9. Keep warm, then repeat with the rest of the egg and toppings to make the second omelette

10. Serve scattered with the basil, if you wish