Omelet with pesto and cream cheese

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare the necessary ingredients. Take large, selected eggs, preferably homemade - they have a bright orange yolk and the omelet will turn out to be a beautiful yellow color. If the eggs are small, use 4-5 pieces. You can replace the cream cheese with cottage cheese. You can use store-bought pesto sauce or make it yourself. I used classic pesto in my recipe, which I originally made for shrimp pasta, and added the leftovers to this omelette.

2. STEP 2

   

   If you are going to prepare pesto yourself, then the classic version of this sauce consists of a bunch of green basil, 50 g of parmesan, 50 g of pine nuts, 30 ml of olive oil, 1 clove of garlic.

3. STEP 3

   

   Grind everything in a blender to the desired consistency, adding more olive oil if necessary. Ideally, you need to add 3-4 ice cubes to the blender.

4. STEP 4

   

   The sauce can be very fluid or more dense. Pesto, but not in the classical sense, can also be prepared with other nuts, for example cashews. This sauce can be stored in the refrigerator for no more than 2 days, store-bought - a little longer.

5. STEP 5

   

   Break the eggs into a bowl, pour in the milk.

6. STEP 6

   

   Salt everything to taste and beat with a special whisk until smooth. The result should be a fluffy mass in which the yolk is well mixed with the white, and there are no unbeaten parts left in the white itself. If you wish, you can add ground black pepper, chopped herbs or other spices to the egg mixture to taste.

7. STEP 7

   

   Heat some of the butter in a frying pan over low heat. Pour in half the eggs beaten with milk.

8. STEP 8

   

   Cover the pan with a lid and fry the omelette for about 7-9 minutes until cooked. There is no need to turn this omelet over. Transfer the finished omelet to a plate. Pour the rest of the egg mixture into the vacated pan and prepare another omelet pancake.

9. STEP 9

   

   Grease hot omelet pancakes first with cream cheese, then with pesto sauce. Use melted soft cream cheese that can be easily spread on bread. Processed cheeses in the shape of triangles may not be suitable here - they are a bit harsh and can tear the delicate egg pancake. Before spreading, it is better to keep the cheese in the warmth of the kitchen for some time so that it becomes more fluid.

10. STEP 10

    

    Fold the pancakes into quarters and serve hot. Bon appetit!

Comments on the recipe

Lerik

08.12.2023

4.5

A wonderful option for breakfast! Great combination of cheese and pesto