omelette topped with pesto tomato and avocado
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.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
1-2 serving(s)
Ingredients
- 3 - whole eggs
- 3 - egg whites
- 1/2 cup chopped turkey
- 1/2 - avocado, chopped
- 1 - tomato, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- dash salt and pepper
- 2 cups spinach leaves
- 1 cup basil leaves
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 2 tablespoons coconut milk, unsweetened
How To Make omelette topped with pesto tomato and avocado
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Step 1Whisk the eggs together. Set aside.
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Step 2In 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.
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Step 3Heat 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.
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Step 4In a small bowl, gently toss the tomato, avocado and 2 tablespoons of pesto sauce.
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Step 5Remove omelette from heat. Slide onto a plate and top with tomato, avocado, pesto mixture. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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