Classic Omelet With Spinach Basil Pesto Recipes

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CLASSIC OMELET WITH SPINACH-BASIL PESTO



Classic Omelet with Spinach-Basil Pesto image

If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

1 teaspoon extra-virgin olive oil
3 eggs, whisked
Coarse salt and freshly ground black pepper
1 tablespoon Spinach-Basil Pesto

Steps:

  • Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
  • Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
  • Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.

PESTO OMELET



Pesto Omelet image

Make and share this Pesto Omelet recipe from Food.com.

Provided by januarybride

Categories     Breakfast

Time 15m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 213.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 437.7, Sodium 552, Carbohydrate 3.8, Fiber 0.8, Sugar 2.1, Protein 17.6

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