4 PnP eggs
1 pinch salt and milled pepper
3 ml PnP paprika
15 ml parsley leaves, chopped
1 glug PnP sunflower oil
4 slices PnP ham
4 slices cheeses
15 ml PnP mayonnaise
2 lettuce leaves
1 handful fresh fruit, such as strawberries and cucumber sticks
1 box fruit juice
Whisk the eggs and season well with salt and pepper.
Divide egg between two bowls, and added paprika to one and herbs to the other.
Add 2 tsp (10ml) oil to a small pan (about 18-20cm) and heat over a high heat.
Add content of one of the bowls to pan and immediately start to pull cooked egg away from sides towards the middle so that raw egg can move into the gap.
Repeat 4-5 times until the majority of raw egg has come into direct contact pan and is cooked.
Turn off heat and let omelette sit in pan a little longer.
Slide onto a board to cool as soon as omelette is cooked.
Repeat with remaining bowl of egg.
Once cooled, turn omelettes over and place 2 slices ham and 2 slices cheese along the middle of each.
Add a dollop of mayo and top with lettuce.
Carefully roll up omelettes so there is filling in every bite.
Cut into 4cm-thick pieces.
Pack into lunchboxes with fruit, cucumber sticks and juice.