omelette topped with pesto tomato and avocado

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By Darci Juris
from Scottsdale, AZ

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.

serves 1-2
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For omelette topped with pesto tomato and avocado

  • 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
    salt and pepper
  • 2 c
    spinach leaves
  • 1 c
    basil leaves
  • 2 clove
  • 1 Tbsp
    lemon juice
  • 1/4 c
    olive oil
  • 2 Tbsp
    coconut milk, unsweetened

How To Make omelette topped with pesto tomato and avocado

  • 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!

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