omelette with avocado, tomato, pesto topping
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.
prep time
10 Min
cook time
10 Min
method
Pan Fry
yield
1-2 people
Ingredients
- OMELETTE
- 3 large eggs
- 3 - egg whites
- 1/2 cup deli turkey (or cooked bacon), chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- - salt and pepper
- PESTO SAUCE
- 1 cup fresh basil leaves
- 2 cups spinach
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup olive oil, extra virgin
- 3 tablespoons coconut milk (from can)
- TOPPING
- 1 large avocado, pitted and chunked
- 1 large tomato, chopped
- 2 tablespoons pesto sauce
How To Make omelette with avocado, tomato, pesto topping
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Step 1PESTO 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.
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Step 2TOPPING: In a small bowl, gently toss avocado, tomato and pesto sauce. Set aside.
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Step 3OMELETTE: Heat a skillet over medium heat, add a little butter or coconut oil.
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Step 4In a small bowl, beat all eggs together. Pour egg mixture into pan, and let it sit and cook for about 3-4 minutes.
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Step 5Add the turkey, basil, parsley, salt and pepper on top of the egg.
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Step 6Using a spatula, gently fold one side over on top of the other half. Let cook a couple more minutes.
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Step 7Remove from heat, slide onto a plate and add topping. Enjoy!
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Step 8Refrigerate any leftover pesto sauce and use in other recipes, or freeze for later use.
- 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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