Wednesday, November 16, 2016

Tomato & Pesto Breakfast Omelets

Made these yummy Omelets for breakfast today! It was my first time. 


1 tbsp olive oil & 1 tbsp balsamic

 Handful of grape or cherry tomatoes, halved

4 eggs/egg whites added

2-3 tbsp pesto

Salt and pepper - I added a little garlic salt for flavor. 

Add 1 teaspoon of olive oil to an 8-inch cast iron (or non-stick) pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt and balsamic. Let cook for about 12-18 minutes, turning them over every few minutes until the liquid has mostly cooked off and they look caramelized. Place tomatoes in a bowl and set aside. 

Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining oil or whatever spray you prefer. Whisk the eggs for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes, until the edges and bottom start to set.

Once the omelette starts to set, gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Let cook until it's golden about 2-4 minutes. Put a dollop the pesto on one half of the omelette and sprinkle the same half with roasted tomatoes.

Using your spatula, loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt and pepper as desired. You could top with Parmesan too. I added a few more tomatoes and a little pesto on top! 


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