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Pesto Omelet

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“Recipe from Buitoni (maker of Italian foods). Sounds good, but have not yet made it.”
READY IN:
15mins
SERVES:
2
YIELD:
1 omelet
UNITS:
US

Ingredients Nutrition

  • 4 large eggs, beaten
  • 1 small tomatoes, diced
  • 14 cup sliced roasted red pepper, drained
  • 2 tablespoons pesto sauce
  • 2 tablespoons shredded romano cheese (may sub parmesean or feta)

Directions

  1. Combine eggs and tomato in a small bowl and set aside.
  2. Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
  3. Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
  4. While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
  5. Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.

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