Ingredients
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4
-
1
-
1/4
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Pesto Omelet, Recipe from Buitoni (maker of Italian foods) Sounds good, but have not yet made it , I had a bit of a disaster as I assembled the ingredients for this dish I was planning on using feta for the cheese but when I took my crumbled feta out of the fridge I found that it had gone moldy 🙁 I had my taste buds all set for this brekky so I substituted the only other cheese in the fridge, an old cheddar I also used my own pepper After all this I found that I loved this dish! Thanks for sharing Made for Kittencal’s Europe on a Plate forum
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Steps
|
1
Done
|
Combine Eggs and Tomato in a Small Bowl and Set Aside. |
|
2
Done
|
Haet Greased, Large Nonstick Skillet Over Medium-High Heat. Pour in Egg Mixture. Mixture Should Immediately Set at the Edges. |
|
3
Done
|
Carefully Push Cooked Mixture at Edges Toward Center So Uncooked Portions Can Reach the Hot Pan Surface, Tilting Pan as Necessary. |
|
4
Done
|
While Top Is Still Moist and Creamy-Looking, Top With Roasted Pepper, Pesto and Cheese. |
|
5
Done
|
Reduce Heat to Low; Fold Omelet in Half. Cook an Additional 2 Minutes and Serve Immediately. |
