Total Time
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition

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


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

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.

Dreamer in Ontario November 04, 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.

I'mPat May 18, 2010

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!

**Mandy** December 10, 2008