Omelette topped with pesto tomato and avocado

Darci Juris

By
@keepitinthekitchen

I love breakfast, and let's face it, it's the most important meal of the day, right? So start it out right with this delicious omelette with turkey, tomato and avocado.


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Serves:

1-2

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

3
whole eggs
3
egg whites
1/2 c
chopped turkey
1/2
avocado, chopped
1
tomato, chopped
1/2 tsp
dried basil
1/2 tsp
dried parsley
dash(es)
salt and pepper
2 c
spinach leaves
1 c
basil leaves
2 clove
garlic
1 Tbsp
lemon juice
1/4 c
olive oil
2 Tbsp
coconut milk, unsweetened

Directions Step-By-Step

1
Whisk the eggs together. Set aside.
2
In a blender or food processor, add first 4 ingredients, and about half the olive oil. Blend for about 30 seconds, then drizzle remaining oil into blending while blending. Slowly add the coconut milk until at desired creaminess and consistency. Set aside.
3
Heat a skillet over medium heat, add a little butter or coconut oil. Pour egg mixture into pan, and let it sit and cook for about 3-4 minutes. Add the turkey, basil, parsley, salt and pepper on top of the egg. Using a spatula, gently fold on side over on top of the other half. Let cook for another couple minutes.
4
In a small bowl, gently toss the tomato, avocado and 2 tablespoons of pesto sauce.
5
Remove omelette from heat. Slide onto a plate and top with tomato, avocado, pesto mixture. Enjoy!

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Healthy