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    You are in: Home / Recipes / Pesto Omelet Recipe
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    Pesto Omelet

    Pesto Omelet. Photo by I'mPat

    1/3 Photos of Pesto Omelet

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    JanuaryBride's Note:

    Recipe from Buitoni (maker of Italian foods). Sounds good, but have not yet made it.

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    Serves: 2



    Units: US | Metric

    • 4 large eggs, beaten
    • 1 small tomato, diced
    • 1/4 cup sliced roasted red pepper, drained
    • 2 tablespoons pesto sauce
    • 2 tablespoons shredded romano cheese (may sub parmesean or feta)


    1. 1
      Combine eggs and tomato in a small bowl and set aside.
    2. 2
      Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
    3. 3
      Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
    4. 4
      While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
    5. 5
      Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.

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    Ratings & Reviews:

    • on November 04, 2010


      I had a bit of a disaster as I assembled the ingredients for this dish. I was planning on using feta for the cheese but when I took my crumbled feta out of the fridge I found that it had gone moldy :(. I had my taste buds all set for this brekky so I substituted the only other cheese in the fridge, an old cheddar. I also used my own pepper. After all this I found that I loved this dish! Thanks for sharing. Made for Kittencal's Europe on a Plate forum.

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    • on May 18, 2010


      I used 3 eggs for 2 of us and we loved the creamy saltiness from the fetta, the bit from the roasted red peppers and that slight garlic sweetness from the pesto (though I only used 2 teaspoons as I didn't want to overpower the other flavours). The DM and I thank you for full flavour breakfast, much enjoyed. Thanks JanuaryBride, made for the Aussie/Kiwin Swap #40 May 2010.

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    • on December 10, 2008


      I scaled this back to serve one for a most enjoyable brekky, this is loaded with flavour but the egg taste is lost a bit, I'd cut down the pesto by a smidge if I make again. Thanks for posting!

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    Read All Reviews (4)


    Nutritional Facts for Pesto Omelet

    Serving Size: 1 (168 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 213.2
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 5.5 g
    Cholesterol 437.7 mg
    Sodium 551.9 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.7 g
    Sugars 2.0 g
    Protein 17.6 g

    The following items or measurements are not included:

    pesto sauce

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