Pesto Omelet

"Recipe from Buitoni (maker of Italian foods). Sounds good, but have not yet made it."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by KateL photo by KateL
Ready In:
15mins
Ingredients:
5
Yields:
1 omelet
Serves:
2
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ingredients

  • 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)
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directions

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

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Reviews

  1. I had a bit of a disaster as I assembled the ingredients for this dish. I was planning on using feta for the cheese but when I took my crumbled feta out of the fridge I found that it had gone moldy :(. I had my taste buds all set for this brekky so I substituted the only other cheese in the fridge, an old cheddar. I also used my own pepper. After all this I found that I loved this dish! Thanks for sharing. Made for Kittencal's Europe on a Plate forum.
     
  2. I used 3 eggs for 2 of us and we loved the creamy saltiness from the fetta, the bit from the roasted red peppers and that slight garlic sweetness from the pesto (though I only used 2 teaspoons as I didn't want to overpower the other flavours). The DM and I thank you for full flavour breakfast, much enjoyed. Thanks JanuaryBride, made for the Aussie/Kiwin Swap #40 May 2010.
     
  3. I scaled this back to serve one for a most enjoyable brekky, this is loaded with flavour but the egg taste is lost a bit, I'd cut down the pesto by a smidge if I make again. Thanks for posting!
     
  4. What a delightful omelet - what's not to like: eggs, olive oil, garlic, basil, tomatoes, fire-roasted red bell peppers, and Parmesan cheese! DH and I smacked our lips, and it was so easy. It's winter here, so I used 3 small Campari tomatoes for great tomato taste. I used a 7 1/2-inch nonstick skillet, so my omelet was higher, and the bottom browned too much; next time I will use my 10-inch saute pan for more even heat distribution. I always use 2 tablespoons of butter in the pan because I prefer omelets with a slight buttery taste. Maybe next time I will be more successful at plating the omelet, and I can post a better photo. Thanks for posting this recipe, JanuaryBride. Made for December 2008 Veg*n Swap.
     
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