Cheesy Scrambled Egg & Pesto Pittas

Heat the grill to high. Toast the pitta and pop onto a baking tray. Whisk the eggs in a bowl and set aside.

Tear the mozzarella and scatter it over the pitta bread. Slide the pitta under the grill and cook until golden and bubbling. The pitta will puff-up and go a bit squidgy – exactly what we are after.

Meanwhile, melt the butter in a pan set over a low-medium heat. Tip in the eggs and season with salt and pepper. Gently fold the eggs to make silky ribbons, cooking to your preference, then remove from the heat.

Pop the cheesy pitta onto plates, then top with the pesto. Spoon over the egg and grate over the Parmesan. Finish with basil leaves on top, if you like.