A quick and easy pesto omelette using red chilli pesto and marinated vegetables; a delicious pantry recipe, perfect for breakfast, brunch, lunch or dinner!
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.