Pesto omelette, different from the usual ones and with a delicate flavor. The pesto omelette is a complete meal that often solves a quick lunch on the go, or perhaps to fill sandwiches, or as a simple but tasty second course or appetizer. Personally, I love omelettes in general and the variations are really many, with vegetables, with mussels, onion, rustic, and much more. For the preparation of the pesto omelette, you need few ingredients: eggs, Parmesan, salt, Swiss cheese, and Genovese pesto, in my case homemade. Making an omelette does not require much care, however, unlike the one cooked in the oven, where there is no need to flip it and you don’t have to worry about the flame, for the one in the pan you do. So I recommend always cooking it over low heat, to prevent it from sticking to the bottom while gently shaking it from time to time, then flipping it and cooking it on the other side. Here is this very simple recipe for you.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
For a 11-inch pan.
- 10 eggs
- 2.5 oz Emmental in pieces
- 1/4 cup Genovese pesto
- 2 tbsps grated Parmesan
- salt
Tools
- Pan 11-inch
Procedure
In a bowl, beat the eggs, add the Swiss cheese, salt, and pesto.
Mix well and add the Parmesan.
In a non-stick pan, heat the oil. Then add the eggs, cover with a lid, and cook over low heat for about 15 minutes.
The omelette should be firm before flipping it. Use a spatula to check that it’s not stuck to the edges.
Flip the omelette using a plate or lid, cover it again, and let it cook for another 10 minutes without increasing the heat.
After about 25 minutes, you can turn off the heat and plate it.
The pesto omelette is ready!!
Tip
You can store the pesto omelette in the fridge covered with plastic wrap to be consumed the next day.
