Pesto Omelet

Name: Pesto Omelet
Ingredients: 4 large eggs, beaten; 1 small tomatoes, diced; 1/4 cup sliced roasted red pepper, drained; 2 tablespoons pesto sauce; 2 tablespoons shredded romano cheese (may sub parmesean or feta)

5 ingredients

5 steps

Ingredients

4 large eggs, beaten
1 small tomatoes, diced
1/4 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.