Pesto Omelet Recipes

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.

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.

Steps:

• Scramble the egg, and cook in med-hi skillet, flipping once midway through. Leaving it in a single piece, "omelet style" makes assembly and eating easier and neater.
• While the egg is cooking, wrap pita in a slightly damp dishtowel, and microwave for 20-40 seconds, until warm and pliable (be careful - it's hotter inside, so be careful opening the pita). You can leave the pita wrapped in the towel until ready to use it.
• Cut/tear the pita to make a flap of half the diameter of the pita; fold the flap back.
• fold the egg in half; melt the cheese on the egg, or make a cheese omelet if you wish.
• Slide the egg/cheese into the warm, waiting pita, stuffing it gently into the pouch of the bread,.
• Spread the pesto onto the inside of the "flap".
• Fold pita closed, and roll, if desired.
• NOTE: since you are multi-tasking here, I put a single time in the Preparation box, rather than try to split it up.