Tuesday, November 24, 2015
4 large eggs, beaten
1 tsp milk
2 tablespoons spinach basil pesto
2 tablespoons shredded Parmesan cheese
Mix eggs and milk in small bowl; set aside.
Heat a greased, large, nonstick skillet over medium-high heat.
Pour in egg mixture. Mixture should set immediately at edges.
Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
While top is still moist and creamy, flip the eggs.
Then lay a thin layer of pesto and cheese.
Turn heat to low; fold omelet in half. Cook for an additional 2 minutes.
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