Skinny Omelette

Directions

1. 1
   Use a fork to beat the eggs and salt in a small bowl.
2. 2
   Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.
3. 3
   In your largest non-stick skillet over medium heat pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
4. 4
   Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute.
5. 5
   Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board.
6. 6
   Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
7. 7
   Starting with one end, roll the omelette away from you.
8. 8
   Cut in half on a deep diagonal.
9. 9
   Season with a bit more salt if needed and serve garnished with a few chopped chives.