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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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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.

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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!

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**Mandy** December 10, 2008

What a delightful omelet - what's not to like: eggs, olive oil, garlic, basil, tomatoes, fire-roasted red bell peppers, and Parmesan cheese! DH and I smacked our lips, and it was so easy. It's winter here, so I used 3 small Campari tomatoes for great tomato taste. I used a 7 1/2-inch nonstick skillet, so my omelet was higher, and the bottom browned too much; next time I will use my 10-inch saute pan for more even heat distribution. I always use 2 tablespoons of butter in the pan because I prefer omelets with a slight buttery taste. Maybe next time I will be more successful at plating the omelet, and I can post a better photo. Thanks for posting this recipe, JanuaryBride. Made for December 2008 Veg*n Swap.

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KateL December 07, 2008
Pesto Omelet