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1
Heat a small pan with a little oil. Meanwhile, smash, peel, and coarsely chop the garlic. Throw it in the food processor along with the cashews. Pulse until chopped into small pieces.
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2
Coarsely chop or tear fresh herbs. The measurements are more like guidelines, so feel free to improvise one way or another. Throw them into the food processor with the lemon juice, and pulse until incorporated with the nuts.
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3
Add olive oil slowly while processing, making sure the consistency is to your liking. The cashews will sort of soak up a lot of the oil, so it might not seem like you've added a lot of oil, but you probably have. So just remember to taste as you go.
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4
Add salt and pepper to taste. Depending on the size of your garlic cloves and how virgin your olive oil is, you may want to add a bit more lemon juice to cut those intense flavors. Continue to process until you reach desired consistency. You will end up with more pesto than you will use on your omelette, but you can always use it on a myriad of other things, too!
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5
Crack two or three eggs in a bowl. Add milk or heavy cream. Whisk with a fork or whisk until yolks and milk are all incorporated. Add salt, pepper, and parmesan cheese, continuing to whisk.
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6
When pan is hot, pour egg mixture in. Once bottom has begun to set (30 seconds), lift the sides and guide the egg liquid from the top of the omelette to the bottom of the pan. Continue to do this over the course of several minutes, until no more egg liquid will run. I prefer to flip my omelette in the air (make sure you have enough oil!), but you can easily lift it with a large spatula and flip it so the top finishes cooking. The top will not need long to cook (~30 seconds).
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7
Slide omelette onto plate, and spread pesto. If you'd like to add tomatoes, do that now as well. Fold it over with a fork (be careful, it's still hot!), and eat!
