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.
Serve immediately.
I would love to meet you on Facebook. https://www.facebook.com/GardenTwoPlate/ or on Twitter Garden 2 Plate@GardenTwoPlate
Oh man, this looks so yummy! And I am hungry, right now! Aloha
ReplyDeleteThanks it was, and it didn't even cool before the kids devoured it! Aloha Hula and thanks for commenting.
Deletemmmm that sounds delicious. I like to make eggs for dinner sometimes. My daughter would love this as she loves pesto.
ReplyDeleteGreat I hope she enjoys this, mine do. Thanks for commenting and stopping by, hope to hear from you again.
Deleteoh yummy....if this isn't the best reason to grow basil....I don't know what is! Would you like to link up at my blog, Cath@Home, for What's For Dinner Wednesday.....I am looking for Foodies to share the love :)
ReplyDeleteOh I would love to thank you. It is a great reason to grow basil, also when I make a spinach pesto as well.
DeleteCheese and egg...a perfect combo for me. Thanks for sharing. Im glad I dropped by from Friendship Friday.
ReplyDeleteMy kids love it too, thanks for stopping by. I hope to see you here again!
DeleteSounds so yummy, perfect combo...
ReplyDelete