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  • Writer's pictureVirginia White, LE

Sundried Tomato Pesto, Goat Cheese & Spinach Omelet



Sundried Tomato Pesto, Goat Cheese & Spinach Omelet
Sundried Tomato Pesto, Goat Cheese & Spinach Omelet

When you have your own flock of chickens, you come up with a million different things to do with eggs. For the last three years, I had about eight hens each giving me about an egg a day. We're a family of four so eight eggs a day was a little excessive for us. We made everything from fritattas to pound cake. One thing I loved experimenting with was omelets. Here's one of my favorite recipes:


Sundried Tomato Pesto, Goat Cheese & Spinach Omelette




Ingredients:

2 large eggs

1 tablespoon of water

Salt & pepper to taste

1 clove of garlic

extra virgin olive oil (to coat the pan)

2 tablespoons of sun-dried tomato pesto (I use Rao's)

2 tablespoons of crumbled goat cheese

4 to 6 spinach leaves, cut up

3 fresh basil leaves, cut up


  1. Heat oil in your omelet pan over medium high heat.

  2. Break the eggs into a bowl and whisk with water until they are frothy. Whisk in salt, pepper and garlic.

  3. When your pan is hot, pour the eggs into the middle of the pan. Tilt the pan to distribute eggs evenly.

  4. Once your eggs have set (2-3 minutes) run a spatula around the outer rim of your omelet. Gently spread sun-dried tomato pesto to the eggs. Add spinach leaves, crumbled goat cheese and basil leaves.

  5. Run the spatula around the outter rim again to make sure your omelet isn't sticking to the pan. Jerk the pan away from you and then back to you quickly so your omlette folds over onto itself. Cook for a minute or two longer until the bottom begins to slightly brown (or less if you like runny eggs).

  6. Garnish with additional fresh basil leaves if you fancy and like to dress it up 😉

  7. Enjoy.


Feel free to substitue the tomato pesto with regular pesto or with chopped up sundried tomatoes in oil. Let me know what you think and please share your favorite omelet recipes! 😊


~ Virginia

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