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!

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Tomato and Feta Omelette with Fresh Herbs

When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.

The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.

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