Pumpkin & Pesto Omelette

SERVES 2

INGREDIENTS:

6 Eggs

1 1/2 TBLS Kale & Hemp Pesto

1 1/2 tsp. Water

1 1/2 TBLS Butter

1-Cup Spinach & Rocket

1 1/2 Cups Pumpkin (Cubed Small)

To Serve:

*2 tsp. Toasted Pine Nuts

*2 tsp. Danish Feta (crumbled)

S&P (season to taste)

METHOD:

1. Whisk the eggs, water and pesto in a mixing bowl, and season with S&P.

2. Heat butter in a small non-stick frying pan over a medium heat. Throw in spinach and pumpkin and cook until spinach becomes wilted.

3. Spread the veggies evenly across the pan and pour pesto egg mixture over the top, cook for a few minutes or until egg sets.

4. Remove from pan and serve with a sprinkle of toasted pine nuts and feta

* OPTIONAL