Pesto Omelet with Fresh Vegetables

Origin:

This Pesto Omelet combines the fresh, herby flavors of Sauce Pantry’s Pesto Sauce with light and fluffy eggs, creating a simple yet satisfying breakfast or brunch dish. The savory pesto complements the eggs and vegetables perfectly, making this a versatile dish that can be customized to your taste.

Pro Tips:

• Perfect Fluffy Eggs: Whisk the eggs well to incorporate air for a light and fluffy omelet.
• Low and Slow: Cook the omelet on low to medium heat to avoid browning and ensure a soft texture.

Things to Watch Out For:

• Don’t Overstuff: Avoid overloading the omelet with fillings, as this can make it harder to fold and cook evenly.
• Pesto Balance: Be careful with the pesto, as its strong flavor can overpower the delicate eggs if used too heavily.

Process:

1. Prepare the Eggs:

   • In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

2. Cook the Omelet:

   • Heat a nonstick skillet over medium heat with a little butter or oil. Pour in the eggs and swirl to coat the bottom of the pan evenly. Cook until the edges start to set.

3. Add Pesto and Vegetables:

   • Spoon 1-2 tablespoons of Sauce Pantry Pesto Sauce over one side of the omelet. Add your choice of fresh vegetables, such as cherry tomatoes, spinach, or mushrooms.

4. Fold and Serve:

   • Fold the omelet in half and cook for another 1-2 minutes until fully set. Slide it onto a plate and serve with extra pesto on the side, if desired.