Pesto Omelet will give you a burst of flavor with a ton of energizing protein. Now that's a great way to start your day!
Course Eggs
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 1
Calories 308kcal
Author FoodFaithFitness
Ingredients
1/3cupEgg WhitesAbout 3 egg whites
1large Egg
Salt and Pepper
1/4cupCooked Chicken BreastCut into small cubes, 35 grams
2tablespoonsGoat CheeseCrumbled, 1 ounce
1tablespoonSun-Dried TomatoesNot canned in oil, packed
1tablespoonPestoOf choice
Fresh BasilFor garnish
Instructions
Spray a small 8-inch pan with cooking spray and heat on medium-low heat for 2 minutes.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 minutes, you don’t want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few seconds so the goat cheese gets warm and melty.
Spread the pesto on top of the omelet and sprinkle with fresh basil.