Pesto Omelette

This is a sure breakfast win! Simple and delicious omelette with broccoli, pesto and parmesan (vegetarian). Sometimes (a lot of times) these kinds of veggie loaded eggs are my lunch/or dinner too.


2 eggs + 2 tbsp egg whites, beaten together well with 1/2 tsp kosher coarse salt and 1/2 tsp black pepper
1 cup broccoli florets
1/3 cup grated vegetarian parmesan
2 tbsp fresh basil pesto
for toppings, sprinkle of crushed red peppers, and thinly sliced serrano (optional)

Sauté broccoli in a little olive oil, slightly salt as needed. Cook until the broccoli is starting to get tender but still firm and crunchy, maybe a couple of minutes. Pour the beaten eggs over the broccoli. Make sure the heat is low. Spread around evenly and let cook through. When almost set, sprinkle the Parmesan cheese throughout. We’re going to be cooking this only on one side. It only takes a few minutes after adding the cheese to be done; maybe 2 minutes on low heat.


Remove from heat, spread a tsp of fresh vegetarian pesto all over the omelette, sprinkle more cheese and enjoy!

I love me some spice, so I thinly shaved a few Serrano slices on top and sprinkled some crushed red peppers. Dress it up however you like to eat. Some fresh dressed green salad over the top would be lovely as well.

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