Pesto Omelette
A delicious twist on a regular omelette, this pesto omelette is an herby, delicious meal for a brunch with your family. Light and fresh, the star of this omelette is the feta pesto that melts beautifully into the warm eggs.
Ingredients
- 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
Instructions
- 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!
Notes
If you prefer your pesto to be a little chunkier than mine, you can start by pulsing your food processor rather than running it continuously.
If you were to substitute something in this pesto, I would recommend going back to the traditional pine nuts but leaving the feta.
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.
Nutrition
Calories: 359kcalCarbohydrates: 5.42gProtein: 8.586gFat: 34.48gSaturated Fat: 8.67gFiber: 1.1gSugar: 2.1g
Tried this recipe?Let us know how it was!