Pesto for breakfast? Absolutely. If you have a jar of homemade or store-bought Lemon-Basil Pesto in your fridge, it’s a simple way to turn ordinary eggs into a bright, flavorful morning meal. This Roasted Red Pepper and Pesto Omelet pairs tender egg whites and a whole egg with sautéed baby spinach, strips of roasted red pepper, and a spoonful of lemon-basil pesto for a fresh, savory bite. It’s quick to prepare—ready in about ten minutes—yet tastes like something from a café. Serve it with whole grain toast or a light salad for a balanced start to the day. Below is a clear, easy-to-follow method and a few helpful tips to make the omelet perfectly every time.
Roasted Red Pepper and Pesto Omelet
2016-05-13 04:43:12
Serves 1
Write a review
Lemon-Basil Pesto
Print
Prep Time
2 min
Cook Time
7 min
Total Time
10 min
Prep Time
2 min
Cook Time
7 min
Total Time
10 min
Ingredients
- 2 egg whites
- 1 whole egg
- Salt and freshly ground black pepper, to taste
- Cooking spray or a small pat of butter
- 1 cup baby spinach, rinsed and drained
- About 1/4 jar roasted red bell pepper, thinly sliced
- 1 tablespoon Lemon-Basil Pesto (adjust to taste)
- 1 teaspoon extra-virgin olive oil
Instructions
- In a small bowl, whisk together the egg whites and the whole egg until just combined. Season lightly with salt and freshly ground black pepper.
- Heat a small nonstick skillet over low heat and coat it lightly with cooking spray or a thin smear of butter. Low, gentle heat helps the eggs cook evenly without browning too quickly.
- Pour the beaten eggs into the skillet and cover with a lid. Allow the eggs to set slowly; this should take about 4–6 minutes depending on your stove and the pan size. Check the center for doneness—the eggs should be just set but still moist.
- While the eggs cook, warm a second small skillet over medium heat and add the olive oil. Add the baby spinach and the sliced roasted red pepper and sauté briefly, just until the spinach wilts and the peppers are heated through—about 1–2 minutes. Remove from heat and stir in the lemon-basil pesto until everything is evenly coated. Taste and adjust seasoning if needed.
- When the omelet is set, spoon the pesto-sautéed spinach and peppers onto one side of the omelet. Use a spatula to fold the other half over the filling, forming a neat half-moon. Let it sit in the pan for 30 seconds to a minute to meld flavors, then gently slide the omelet onto a plate.
- Serve immediately. This omelet pairs nicely with whole grain toast, a slice of avocado, or a simple mixed greens salad dressed with lemon and olive oil. Leftovers: store filling separately from cooked eggs and refrigerate up to 2 days; reheat gently on low.
By Alex Snodgrass
Inspired by The Defined Dish
Chef’s tips: Use low heat for a tender texture, and warm the pesto with the vegetables so its aroma spreads through the filling. If you prefer a richer omelet, add a sprinkle of grated Parmesan or a few crumbles of goat cheese with the filling before folding.