Pesto Omelet

1. 1

   Combine eggs and tomato in a small bowl and set aside.

2. 2

   Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.

3. 3

   Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.

4. 4

   While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.

5. 5

   Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.