Best Pesto Omelet Recipes
CLASSIC OMELET WITH SPINACH-BASIL PESTO
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
- Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
- Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.
CREAMY GOAT CHEESE PESTO OMELET (WW 10 POINTSPLUS)
Based on a recipe from John La Puma, M.D.'s cookbook, ChefMD's Big Book of Culinary Medicine. I use whole eggs since I believe the entire egg is good for you. DH says this recipe is like something you'd get at a fancy restaurant -- it's delicious! This is 10 PointsPlus (Weight Watchers) for each serving. Feta cheese may replace the goat cheese, and peas may replace the edammame. Tip: try different types of pesto in this dish: sundried tomato, cilantro, even arugula. Nutritional analysis per serving: total fat 14.2 g, fat calories 127.5, cholesterol 18.0 mg, saturated fat 4.4 g, polyunsaturated fat .1 g, monounsaturated fat 1.0 g, fiber 5.7 g, carbohydrates 33.0 g, sugar 6.5 g, protein 30.5 g, sodium 614.3 mg, calcium 131.6 mg, magnesium 32.8 mg, zinc .8 mg, selenium 20.0 mcg, and potassium 309.9 mg; 371 calories per serving, 33% from fat.
Provided by mersaydees
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet coated lightly with cooking spray over medium heat until hot. Add the edammame and cook until beginning to brown, 2 to 3 minutes.
- In medium bowl beat together the egg whites and cottage cheese; add to the skillet and stir in the edammame. Continue to cook without stirring for 2 minutes or until set on bottom. Using a spatula, gently lift the edges of the omelet to allow the uncooked portion of eggs to settle to the bottom and edges and set. Continue cooking for 2 minutes or until the center is almost set.
- Combine the goat cheese and pesto; spoon the mixture down the center of the omelet. Using a large spatula, fold half of the omelet over the filling.
- Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.
- Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.
- Serve with toast, and, if desired, preserves.
Nutrition Facts : Calories 261.4, Fat 6.2, SaturatedFat 1, Cholesterol 2.5, Sodium 387.3, Carbohydrate 36.4, Fiber 5.2, Sugar 2.9, Protein 16.7
PESTO OMELET
Make and share this Pesto Omelet recipe from Food.com.
Provided by januarybride
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 213.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 437.7, Sodium 552, Carbohydrate 3.8, Fiber 0.8, Sugar 2.1, Protein 17.6
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