extra baby kale leaves and sliced jarlsberg, to serve
2 cups baby kale
¼ cup pine nuts, toasted
2 tbs extra virgin olive oil
2 tbs cream
¼ cup grated jarlsberg cheese
¼ cup grated vintage cheddar
¼ cup grated feta
Preheat your gas or charcoal barbecue to medium heat.
To make pesto, process kale until finely chopped. Add nuts and oil. Process to combine. Season.
Whisk marmalade and mustard in a small bowl. Cook ham on barbecue hot plate, brushing with marmalade mixture and turning once until caramelised on both sides and hot.
To prepare omelettes, whisk eggs and cream in a bowl until combined. Season.
Melt a quarter of the butter in a pan over medium heat. Add a quarter of the eggs and sprinkle with a quarter of the combined cheeses. Cook until just set underneath. Fold in half. Cook until egg is just set in centre and cheese is melted.
Brush cut side of rolls with oil. Cook on barbecue grill plate, cut side down, until toasted.
Spread rolls with pesto and sandwich with omelettes and ham. Serve with extra kale and jarlsberg.
For extra punch, you could add a crushed garlic clove and lemon juice to the pesto.
This is a great recipe for using leftover ham, especially at Christmas time.
You can add any combination of your favourite cheeses to these omelettes. We also love pecorino, goats cheese and emmental.