Creamy Goat Cheese Pesto Omelet Ww 10 Pointsplus Recipes

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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

CREAMY GOAT CHEESE PESTO OMELET (WW 10 POINTSPLUS)



Creamy Goat Cheese Pesto Omelet (Ww 10 Pointsplus) image

Based on a recipe from John La Puma, M.D.'s cookbook, ChefMD's Big Book of Culinary Medicine. I use whole eggs since I believe the entire egg is good for you. DH says this recipe is like something you'd get at a fancy restaurant -- it's delicious! This is 10 PointsPlus (Weight Watchers) for each serving. Feta cheese may replace the goat cheese, and peas may replace the edammame. Tip: try different types of pesto in this dish: sundried tomato, cilantro, even arugula. Nutritional analysis per serving: total fat 14.2 g, fat calories 127.5, cholesterol 18.0 mg, saturated fat 4.4 g, polyunsaturated fat .1 g, monounsaturated fat 1.0 g, fiber 5.7 g, carbohydrates 33.0 g, sugar 6.5 g, protein 30.5 g, sodium 614.3 mg, calcium 131.6 mg, magnesium 32.8 mg, zinc .8 mg, selenium 20.0 mcg, and potassium 309.9 mg; 371 calories per serving, 33% from fat.

Provided by mersaydees

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup edamame, frozen shelled (organic preferred)
4 large organic egg whites
1/2 cup organic fat-free cottage cheese (Horizon or Friendship brand)
1/4 cup goat cheese, crumbled
1 1/2 tablespoons prepared basil pesto
1 tablespoon fresh basil, chopped
4 slices whole- wheat bread, toasted
organic fruit preserves (optional)

Steps:

  • Heat a large nonstick skillet coated lightly with cooking spray over medium heat until hot. Add the edammame and cook until beginning to brown, 2 to 3 minutes.
  • In medium bowl beat together the egg whites and cottage cheese; add to the skillet and stir in the edammame. Continue to cook without stirring for 2 minutes or until set on bottom. Using a spatula, gently lift the edges of the omelet to allow the uncooked portion of eggs to settle to the bottom and edges and set. Continue cooking for 2 minutes or until the center is almost set.
  • Combine the goat cheese and pesto; spoon the mixture down the center of the omelet. Using a large spatula, fold half of the omelet over the filling.
  • Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.
  • Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.
  • Serve with toast, and, if desired, preserves.

Nutrition Facts : Calories 261.4, Fat 6.2, SaturatedFat 1, Cholesterol 2.5, Sodium 387.3, Carbohydrate 36.4, Fiber 5.2, Sugar 2.9, Protein 16.7

PESTO-GOAT CHEESE TOASTS



Pesto-Goat Cheese Toasts image

I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 3

16 slices French bread (1/2 inch thick)
1 log (11 ounces) fresh goat cheese, cut into 16 slices
3 tablespoons prepared pesto

Steps:

  • Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PESTO GOAT CHEESE SPREAD



Pesto Goat Cheese Spread image

Categories     Condiment/Spread     No-Cook     Vegetarian     Quick & Easy     Cream Cheese     Goat Cheese     Basil     Gourmet

Number Of Ingredients 3

4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Steps:

  • Stir together all ingredients with salt and pepper to taste until smooth.

HERBED CREAM CHEESE OMELET



Herbed Cream Cheese Omelet image

Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn't associate with cream cheese.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 5

4 ounces cream cheese, softened
½ cup fresh cilantro leaves
salt and pepper to taste
3 tablespoons butter
8 eggs

Steps:

  • Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
  • Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
  • Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
  • After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
  • Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 1.7 g, Cholesterol 426.1 mg, Fat 28.5 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 14.8 g, Sodium 287.9 mg, Sugar 0.9 g

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