This Red Chilli Pesto Omelette is yet another recipe using one of my favourite sauces – pesto! Specifically, chilli pesto.
But first, how are you all doing? In lockdown? Or voluntary isolation? Wherever you are, I hope you are keeping well and keeping safe.
As you’ll know from the last post, I’m doing a series of easy, pantry recipes, that can be rustled up in no time at all. And that’s exactly what today’s recipe is.
Red Chilli Pesto Omelette
This red chilli pesto omelette takes about 15 minutes, from start to end. It’s full on in terms of flavour, deep, earthy, tangy and a touch spicy. The latter does, naturally, depend on the pesto you are using.
Y’all know I make my own pesto and chilli pastes/sauces, right? If you fancy your hand at making your own pesto, just click on the images below for the recipe. You know they don’t take more than 10 minutes, don’t you?
However, I don’t expect you to make your own, this being a pantry recipe and all. So, a good quality, shop bought chilli pesto, will do perfectly.
It’s such an easy recipe, this is what we’ll be doing:
- Beat the eggs lightly.
- Slice or chop up your chosen marinated vegetables, then add them to the eggs.
- Add your chilli pesto.
- Cook your omelette.
Marinated vegetables (above) are a godsend in one’s pantry. They add so much flavour to whatever recipe you use them in, including today’s pesto omelette.
You’ll find them in tubs (chilled) and jars in the antipasto aisle of your supermarkets. I always have these at home, as they make great meals. For today’s chilli pesto omelette, you can use any combination of the following:
- chargrilled peppers
- aubergines (eggplants)
- courgettes (zucchinis)
- sundried tomatoes
I’ve gone with just peppers and courgettes (zucchinis) and some olives for a little earthy flavour. As mentioned, you can use any marinated vegetable you like. And if you fancy making your own, just click on the image below.
Extras for our Pesto Omelette
You can stop with the ingredients that I have here, or you can get a little fancier and add to them. Some ideas:
- cheese (any kind, mozzarella will stretch if you like that)
- herbs (fresh or dried)
- meat that cook quickly, or precook it. Rotisserie chicken, bacon smoked salmon – they’ll all work
Difference between Omelette and Frittata
While they are basically the same in their constitution, it is the method of cooking that chiefly differentiates them.
- Frittate (plural of frittata) are cooked slowly, over low heat, while omelettes are usually cooked quickly over medium/high heat.
- A frittata can also be served hot, warm or cold, while an omelette is best served hot.
- The ingredients of an omelette are usually added once the egg is in the pan, however, with a frittata, these are added raw, to the lightly beaten eggs. This point though, to me, is neither here nor there, because I add my omelette ingredients before the egg hits the pan, as you’ll see.
How to Serve our Pesto Omelette
- To me, this can be a complete meal (lunch or dinner), with a side salad and perhaps some bread.
- Minus the bread, you have a low carb meal.
- Have it for breakfast and you don’t really need anything else.
- Have it as a side, especially in a Asian meal. Omelettes are often served alongside rice, a curry and a vegetable side dish.
- Turn it into a fancy starter, especially if you cook it in a mini frying pan.
Can you use Fresh Vegetables?
Well, of course you can, and whatever you fancy. The fresh version of the vegetables above, frozen peas, green beans, shredded carrots, really, anything you like.
Can you use Green Pesto?
Certo che puoi! (Of course, you can!) Swap it colour for colour and continue with the recipe as below. And you’ll have basil pesto omelette!
Want to turn this into a Spanish Tortilla?
Just add thinly sliced, precooked potatoes to the recipe. Head on over to the post on Spanish Tortilla, and follow the steps there.
Well, methinks that’s about it. Shall we get our aprons on?
More Recipes using Marinated Vegetables
More Pesto Recipes on LinsFood
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Red Chilli Pesto Omelette
- 5 eggs, large
- 2 heaped Tbsp red chilli pesto shop bought or click for homemade
- ½ jar grilled, marinated peppers, mixed drained
- ½ jar marinated courgettes (zucchini) drained
- 10 sprigs parsley
- 1 pinch salt
- freshly ground black pepper
- 1 Tbsp EV olive oil
- Lightly beat the eggs in a large bowl and set aside.
- Place the pesto in a small bowl, and lighten with about 2 Tbsp of the beaten eggs. Then add the pesto-egg mix to the large bowl of beaten eggs and beat lightly. Lightening the pesto first ensures that you don't have lumps of pesto in your eggs.
- Slice your marinated vegetables to bite sized pieces and add to the eggs.
- Chop up the parsley and add to the eggs.
- Season with the salt and pepper and lightly mix everything together with your whisk (or fork).
Cooking the Omelette
- You can make 1 large omelette for 2, or, 2 smaller omelettes as individual servings. Heat the oil in your chosen frying pan on medium heat.
- When the oil is shimmering, add the egg mix in. Keep drawing the mixture in, letting the liquid flow out onto the pan until you run out of runny egg.
- Cover, lower the heat to medium-low, and cook for 1 minute.
- Then, using your widest spatula, flip the omelette over. If you are making a large omelette, this is the best thing to do: place a large, flat plate over the pan, flip the pan over (using both hands with oven gloves), ending up with the frying pan over the plate. You’re basically transferring the omelette to the plate.
- Then, gently ease the omelette back into the pan using a spatula, including any runny egg. Cook for just another 30 seconds to lightly brown it. Or longer if you like your omelette really dry. Serve immediately as suggested above in the post.