Pesto Omelette Recipe

Ingredients

• 3 large Large Eggs (room temperature)
• 2 tablespoon Pesto Sauce (store-bought or homemade)
• 0.25 cup Cherry Tomatoes (halved, ripe)
• 2 tablespoon Parmesan Cheese (freshly grated)
• 1 tablespoon Milk or Cream (optional, for fluffier eggs)
• 1 tablespoon Butter or Olive Oil (for cooking; butter adds nutty flavor)
• to taste pinch Salt
• to taste pinch Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Wash and halve the cherry tomatoes, grate the Parmesan cheese, crack the eggs into a mixing bowl, add a pinch of salt, pepper, and the optional milk or cream, then whisk until smooth and slightly frothy.

   Time: PT5M

2. Heat the Pan

   Place the non-stick skillet over medium heat, add the butter or olive oil, and let it melt and coat the pan evenly. Once bubbling, reduce the heat to medium‑low.

   Time: PT2M

3. Cook the Omelet Base

   Pour the whisked eggs into the skillet, tilt to spread evenly, and let the eggs set undisturbed for 30–60 seconds. Gently lift the edges with a spatula to allow uncooked egg to flow underneath, then season with a pinch of salt and pepper.

   Time: PT2M

4. Add the Fillings

   When the eggs are mostly set but still soft in the center, spread the pesto evenly over the surface, scatter the halved cherry tomatoes on one side, and sprinkle the grated Parmesan cheese over the tomatoes.

   Time: PT1M

5. Fold and Finish

   Using the spatula, carefully lift one side of the omelet and fold it over the filled side. Press gently to seal, then cook for an additional 30–60 seconds until the cheese melts and the tomatoes warm through.

   Time: PT1M

6. Serve

   Slide the finished omelet onto a plate. Garnish with extra grated Parmesan, a dollop of pesto, or a sprig of fresh basil if desired.

   Time: PT1M

Nutrition Facts

Calories

220

Protein

18g

Carbohydrates

5g

Fat

37g

Fiber

1.5g