Pesto Omelet

"Recipe from Buitoni (maker of Italian foods). Sounds good, but have not yet made it."
 
Pesto Omelet created by ImPat
Ready In:
15mins
Serves:
Yields:
Units:

ingredients

  • 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)

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@januarybride
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Dreamer in Ontario
    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.
     
  2. ImPat
    Pesto Omelet Created by ImPat
  3. ImPat
    Pesto Omelet Created by ImPat
  4. ImPat
    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.
     
  5. Mandy
    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!
     
Advertisement

Find More Recipes