Tomato & Pesto Omelette

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Ingredients

Serves
1
-
+
Conversion
Metric
Imperial
2 eggs
1 tbsp (15 mL) pesto sauce
4-5 tomatoes, sun-dried in oil, chopped
to taste cheese, swiss, grated
1/2 tomato, sliced
to taste nuts (eg. walnuts), chopped or seeds (eg. sunflower, sesame)
Nutritional Facts
Amount Per Serving
245 Calories
Protein
14.8g
Fat
17.9g
Carbohydrate
6.9g

Directions

Whisk eggs with pesto and sun-dried tomatoes in a small bowl. Preheat a small non stick skillet to medium, spray with cooking spray. Pour egg mixture into skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 5 minutes. Sprinkle swiss cheese on half of the omelette. Place tomato slices on the cheese. Sprinkle with nuts or seeds. Fold gently in half. Serve immediately on warm plate.

Preparation: 4 minutes

Cooking: 6 minutes