Pesto Omelette Recipe
A fluffy 5-minute pesto omelette with creamy eggs, fresh basil pesto, and melted mozzarella – a quick Italian-inspired breakfast.
Print Pin Servings: 1 omelette
Calories: 350kcal
Cost: $3
Equipment
- 1 Non-stick omelette pan (8–9 inch) Sloped sides preferred
- 1 Flexible silicone spatula For folding
- 1 Medium mixing bowl For whisking eggs
- 1 small spoon For spreading pesto
- 1 set Measuring spoons For pesto & cream
Ingredients
- 3 large eggs Room temperature for fluffier texture
- 2 tablespoon basil pesto Store-bought or homemade
- 1 tablespoon butter or olive oil For cooking
- 2 tablespoon fresh mozzarella cheese Diced
- salt and black pepper To taste
- 1 tablespoon heavy cream Optional, for extra richness
- 2 whole cherry tomatoes Optional, halved
- 1 tablespoon parmesan cheese Optional, grated
- fresh basil leaves Optional, for garnish
- pinch red pepper flakes Optional, for heat
Instructions
- Whisk the eggs in a mixing bowl until well combined.
- Season with salt, pepper, and optional heavy cream.
- Heat a non-stick omelette pan over medium heat.
- Melt the butter or warm olive oil in the pan.
- Pour in the egg mixture, letting it spread evenly.
- Use a spatula to gently pull the edges toward the center as the eggs set.
- Spread basil pesto evenly over the omelette.
- Sprinkle mozzarella and optional parmesan or tomatoes on top.
- Fold the omelette in half and cook briefly until cheese melts.
- Garnish with fresh basil leaves and red pepper flakes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 350kcal | Carbohydrates: 3g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 375mg | Sodium: 620mg | Potassium: 230mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1200IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 2mg