Pesto Omelet

Pesto on omellette

6 eggs

½ cup Easy Walnut Pesto

1 Tbsp sour cream

¼ cup shredded Mozzarella cheese

1 small red onion halved and sliced

1 green bell pepper Julienne

1 green tomatoes diced

1/2 cup sliced mushrooms

2 cloves garlic minced

½ cup Pancetta bacon or thick cut smoked bacon cubed

½ tsp brown sugar

½ tsp red pepper flakes

Sea salt

Black pepper

2 Tbsp olive oil

Yields about 4 to 6 servings

Heat 1 Tbsp of oil in a skillet. Add Pancetta (bacon) cubes and cook until crisp. Add onion, bell pepper, mushrooms, garlic and green tomatoes. Sauté until tender. Season with brown sugar, red pepper flakes, salt and pepper. Turn off flame and set aside. In a bowl, whisk the eggs, sour cream, and half of the pesto together. Over a medium low flame, heat the other Tbsp of olive oil in a skillet. Pour in egg mixture. To create a fluffy omelet, gently pull the eggs away from the edge of the pan allowing the raw egg to fill in the spaces. Keep doing this until the egg is firm but still soft.. *Note: The key to a successful omelet is to cook it low and slow, so be patient! Season the eggs with salt and pepper. Loosen the bottom of the eggs from the skillet by running a spatula underneath. Add the cheese and veggies mixture to one side of the omelet and fold the other side over. Slide the omelet onto a plate, top with the remaining pesto and enjoy!

Tip #1: If you want a well done omelet, flip the eggs to cook the other side firm and then add the filling.

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