Tomato and Pesto Omelette

I love omelettes for a quick lunch or dinner. I often make tomato and cheese omelettes, but adding a bit of basil pesto to the beaten eggs before adding them to the skillet made this particular one stand out!

I really recommend having some basil pesto on hand in your kitchen at all times. It’s an instant flavour booster and is compatible with a wide variety of foods and dishes. I admit I use my pesto rather liberally, but when you’re in a rush or don’t feel like seasoning with dry herbs and spices, it does the trick beautifully.

Tomato and Pesto Omelette

for one person
2 eggs
1 tsp basil pesto
1 medium vine tomato or a handful of cherry or grape tomatoes (about 5-6), chopped or halved
grated cheese of your choice (I like mozzarella, white aged cheddar, swiss, feta, or goat cheese for omelettes)
freshly cracked pepper
olive oil

1. In a frying pan, heat a small amount of olive oil on medium heat.

2. Once the oil is hot, reduce the heat to medium-low and add the tomatoes and allow them to cook for 5 minutes, until they begin to soften.

3. Meanwhile, whisk the eggs and pesto together. If desired, add a tbsp or two of water to the eggs. This makes the omelette a bit lighter and fluffier.

4. Make sure the tomatoes are spread in an even layer in the pan. Then, pour the egg mixture evenly over the tomatoes. Sprinkle freshly ground pepper over the eggs.

5. Once the eggs are halfway cooked, spread a thin layer of cheese over the omelette. Allow the omelette to cook completely through before folding it in half with a spatula. Cooking the eggs on low heat will ensure that you do not burn the bottom of the omelette or have an unevenly cooked dish.

6. Enjoy the omelette with a slice of fresh toast or a salad.

Yum yum!


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