Pesto tastes good on everything—even omelettes! This pesto omelette recipe calls for making a delicious, creamy pesto to spread on a simple omelette for an herby, delicious meal you’ll want to make over and over again.
Lightened with a few ingredient substitutions, using just a food processor, you can whip this pesto together almost as quickly as the eggs. Because this makes a lot of pesto, it is a great dish to make when you need to feed your family—and even more so when you have a few people over you want to impress!
Why You’ll Love This Recipe
Healthy and filling: This pesto omelette recipe is a healthy meal that’s packed with protein from the eggs and healthy fats from the olive oil and feta cheese. With these nutritious ingredients, it’s a great way to kickstart your day or enjoy a light dinner.
Versatile: The beauty of this omelette is in its flexibility. Feel free to add in your favorite vegetables or substitute the cheeses to customize it to your liking. A hint of red bell pepper or a dash of mozzarella cheese could be fantastic additions.
Easy to prepare: Using simple, everyday ingredients, this recipe is as straightforward as it gets. With just a nonstick skillet, a small bowl, and a whisk, you can prepare this dish in no time.
You’ll need the following ingredients to make these omelettes with pesto:
Eggs: For this recipe, the egg mixture should be whisked until frothy. You could even separate the eggs and beat the egg whites separately for an extra fluffy texture.
Pesto Sauce: This is a key ingredient. If basil pesto isn’t to your taste or isn’t readily available, consider substituting with a different variety such as sun-dried tomato or spinach pesto.
Feta Cheese: This tangy, briny cheese lends a unique flavor profile to the omelette. If you’re not a fan of feta, mozzarella cheese would be a fine substitute that will still ensure a nice, creamy texture.
How To Make a Pesto Omelette
Prepare the pesto: Place the basil, nuts, cheese, salt, and ground pepper in a food processor, and run until smooth. While the machine is running, slowly drizzle the olive oil into the machine until it forms a spreadable paste.
Make sure to taste it as you go. Depending on how salty your cheese is, you may want to add more salt.
Prepare the eggs: Whisk the eggs until frothy.
Make the omelette: Heat a small frying pan on medium heat. Pour the eggs into a prepared pan. Allow to cook for 4-5 minutes or until the eggs have set.
Add several generous tablespoons of pesto to one side of the omelette and flip over the other side.
Enjoy: Remove the omelette from the pan and enjoy!
- Always opt for a nonstick skillet or non-stick frying pan when making omelettes. It makes flipping the omelette much easier and reduces the risk of it sticking to the pan.
- Cooking the omelette over low heat ensures that it doesn’t brown too much or too quickly. This allows the uncooked egg mixture to fully cook while keeping the texture soft and tender.
- A silicone spatula is a fantastic tool for gently lifting the edges of the omelette to check for doneness and for the final folding over the top of the omelette.
Storage & Reheating
Although omelettes are best enjoyed fresh, you can store any leftovers in the fridge for up to 2 days. To reheat, warm gently in a nonstick pan over low heat, or in a microwave at 50% power to avoid overcooking the eggs.
Additions & Substitutions
There are plenty of ways you can adapt this recipe to your taste. Swap out feta for mozzarella cheese for a milder flavor. Add some red bell pepper for a bit of crunch and sweetness. Replace basil pesto with sun-dried tomato pesto for a richer, deeper flavor.
What should I serve with this omelette with pesto recipe?
A cheese omelette with pesto is already a satisfying meal on its own, but you can serve it with a side of lightly dressed mixed greens or a fresh fruit salad. If you’re serving this for brunch or dinner, a slice of whole-grain toast or a few roasted baby potatoes would be a wonderful accompaniment. A hot cup of herbal tea or a glass of your favorite fresh juice would also be a great way to round off this healthy meal.
Can I make any changes to make the pesto more like a traditional one?
In traditional pesto, you typically will not find feta or pistachios, and instead all parmesan and pine nuts. However, I really like the flavor and texture that you get from the feta. Pistachios are also a lot easier to find than pine nuts and offer a bright flavor that I like.
If you were to substitute something in this pesto, I would recommend going back to the traditional pine nuts but leaving the feta. Its creamy, tangy flavor and texture are a nice addition to the eggs.
Can I make this in advance?
Omelettes are best eaten while they are hot. I do not recommend trying to reheat an already-cooked omelette.
What can I do with the extra pesto?
This recipe only makes one omelette, but it makes a lot of pesto. You can make more omelettes, or put the pesto on sandwiches or on pasta for meals later in the week. It also freezes well, so you can save it for later.
Here are a few other omelette recipes you might enjoy!
- 3 large eggs
- 2 cups fresh basil
- ⅓ cup roasted pistachios
- 4 oz feta cheese
- 1 oz parmesan
- ½ teaspoon table salt
- 1 teaspoon ground pepper
- 1/2 cup olive oil
- Place 2 cups fresh basil, ⅓ cup roasted pistachios, 4 oz feta cheese, 1 oz parmesan, ½ teaspoon table salt, and 1 teaspoon ground pepper in a food processor.
- While running drizzle olive oil into the mixture until a spreadable paste forms.
- Whisk 3 large eggs until frothy in a bowl
- Heat a small frying pan on medium heat with a little olive oil.
- Pour the eggs into a prepared pan. Allow to cook for 4-5 minutes or until the eggs have set.
- Spread 2-3 heaping tablespoons of the pesto over the eggs.
- Fold half of the omelette over itself.
- Remove from the pan and enjoy!