Pesto Omelet Recipes

PESTO OMELET

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.

CLASSIC OMELET WITH 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.

PORTOBELLO PESTO EGG OMELETTE

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
• Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

CREAMY GOAT CHEESE PESTO OMELET (WW 10 POINTSPLUS)

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.