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.
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PORTOBELLO PESTO EGG OMELETTE
Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!
Provided by Alisan
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
- Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g
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
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 IN A PITA POCKET
This is something a concocted one morning, whilst looking in my fridge at the season's bounty: fresh basil pesto, fresh homemade pitas, eggs... Yeah Baby!
Provided by Special Ed
Categories Breads
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 320.2, Fat 11.1, SaturatedFat 4.9, Cholesterol 225.1, Sodium 598.5, Carbohydrate 38.3, Fiber 3.1, Sugar 1.2, Protein 16.6
EASY PESTO
This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.
Provided by Rebecca Jane Thompson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g
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