Prep 5 mins
Cook 10 mins
Adapted rom a food blog. Amounts were missing. Adjust to your own tastes.
- 2 eggs
- sea salt
- 2 tablespoons of chopped chives
- 1 tablespoon pesto sauce
- 1⁄4 cup goat cheese or 1⁄4 cup feta
- 1⁄4-1⁄2 mixed salad green
- Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.
- In your largest non-stick skillet over medium heat pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
- Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute.
- Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board.
- Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
- Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal.
- Season with a bit more salt if needed and serve garnished with a few chopped chives.
Thanks to your clear instructions this came together quite easily. I really enjoyed it. The flavors are quite strong, (especially if you eat it for breakfast like I did) so if you like â€˜lighter tastingâ€™ foods in the morning TRY THIS FOR LUNCH! But Iâ€™d recommend to anyone to try this, itâ€™s really good!
I love Heidi Swanson. Every recipe of hers that I have tried so far, I have loved. I am so happy I found her site (101cookbooks.com). This skinny omelete came together quickly and was easy to make. I only used a small slather of pesto. (It was a garlic scape pesto I had made myself and had in the fridge.) I didn't have any chives so I subed in thyme. This time I used feta. I will be making this again. This would make a nice brunch or light lunch to serve guests (ladies).