I originally posted this on March 11, 2010 in YadaYadaYada.
I heard from MB, an office friend, that she loved the pesto omelet she had in one of her visits to Boracay. I actually don’t have a picture of that dish in mind but I can already imagine the taste and flavor. Without researching on what to do or what the ingredients should be, I made my way to the kitchen to prepare my own version of Cheese & Pesto Omelet. This should be easy. And yummy.
I thought of an ordinary pesto pasta and the kesong puti (goat cheese) pesto sandwich that we ordered in The Bread Bag. From there, I figured out what my ingredients would be:
1 tbsp. pesto
grated quick melt cheese
1 medium-large tomato or 2 small ones
grilled bell pepper (optional)
Beat the eggs then set aside. Slice the tomatoes and remove the seeds if you don’t like them. I don’t like the seeds included because it’s gonna make the omelet watery so I took them out. If you like an added flavor, you can grill a red bell pepper, take off the skin, then slice it.
In a non-stick omelet/pancake pan, brush a little oil or butter into it then pour in the eggs.
Place the tomatoes around the middle. Drop in a tablespoon of pesto. Smother with cheese. Put them all in the middle so it stays in place when you fold the flaps of the egg.
Fold the flaps until it becomes one huge roll of omelet.
Cut into three. Serve with freshly ground pepper and Italian spices sprinkled on top.
We had this with pan de sal and my home made spiced hot chocolate. Perfect breakfast!