Name: Spinach and pesto omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large handfuls of baby spinach; 4 large eggs; 2 tsp pesto; Approx. 8-10 sun-blushed tomatoes, drained; 2 tsp grated parmesan; Handful of fresh basil leaves

Spinach and pesto omelette

5 Jul 2018

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I like making omelette because it’s simple, healthy and filling. Having said that, I find plain omelette a bit boring so I jazz it up with things I find in my fridge or larder. This Spinach and pesto omelette is the result of having to use up some ingredients, which turned out rather delicious! Serve it with crusty bread and/or a crispy salad.

Ingredients

2 large handfuls of baby spinach
4 large eggs
2 tsp pesto
Approx. 8-10 sun-blushed tomatoes, drained
2 tsp grated parmesan
Handful of fresh basil leaves

Instructions

Put the eggs & spinach into a blender and process until smooth. Add the pesto and combine.
Lightly grease a pancake or flat frying pan and pour in half of the mixture, letting it spread out evenly.
When the omelette is almost cooked through place 4-5 pieces of tomato slices in the middle section of the omelette. Scatter half of the cheese all over and cook for another minute or so, until the surface has completely set.
Scatter some basil leaves over the tomatoes and season with ground pepper. Double fold the omelette over the tomato section, creating an envelope shape (like you do with crepe) and cook for a few seconds.
Slide the omelette to a plate and make another one, repeating the above with the remaining egg mixture.
Serve warm.