Classic Omelet With Spinach Basil Pesto Recipes

CLASSIC OMELET WITH SPINACH-BASIL PESTO

Classic Omelet with Spinach-Basil Pesto image

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

Ingredients

1 teaspoon extra-virgin olive oil
3 eggs, whisked
Coarse salt and freshly ground black pepper
1 tablespoon Spinach-Basil Pesto

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.

SPINACH BASIL PESTO

Spinach Basil Pesto image

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Provided by Dianne

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 10

Ingredients

1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Steps:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g

PESTO OMELET

Pesto Omelet image

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

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)

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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