Real Recipes From Real Home Cooks ®

omelette with avocado, tomato, pesto topping

Recipe by
Darci Juris
Scottsdale, AZ

Delicious ad healthy way to start your day, or after a work-out. Packed full of protein and flavor. If you are not a big eater, this is perfect to share as well.

yield 1 -2 people
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For omelette with avocado, tomato, pesto topping

  • 3 lg
  • 3
    egg whites
  • 1/2 c
    deli turkey (or cooked bacon), chopped
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried parsley
  • salt and pepper
  • 1 c
    fresh basil leaves
  • 2 c
  • 2 clove
  • 1 Tbsp
    lemon juice
  • 1/4 c
    olive oil, extra virgin
  • 3 Tbsp
    coconut milk (from can)
  • 1 lg
    avocado, pitted and chunked
  • 1 lg
    tomato, chopped
  • 2 Tbsp
    pesto sauce

How To Make omelette with avocado, tomato, pesto topping

  • 1
    PESTO SAUCE: 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.
  • 2
    TOPPING: In a small bowl, gently toss avocado, tomato and pesto sauce. Set aside.
  • 3
    OMELETTE: Heat a skillet over medium heat, add a little butter or coconut oil.
  • 4
    In a small bowl, beat all eggs together. Pour egg mixture into pan, and let it sit and cook for about 3-4 minutes.
  • 5
    Add the turkey, basil, parsley, salt and pepper on top of the egg.
  • 6
    Using a spatula, gently fold one side over on top of the other half. Let cook a couple more minutes.
  • 7
    Remove from heat, slide onto a plate and add topping. Enjoy!
  • 8
    Refrigerate any leftover pesto sauce and use in other recipes, or freeze for later use.

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