Pesto Omelet

Recipe by jenne
READY IN: 15mins
SERVES: 2
YIELD: 1 omelet
UNITS: US

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)
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DIRECTIONS

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