Pesto Omelet

1. 1

   Spray a small 8-inch pan with cooking spray and heat on medium-low heat for 2 minutes.

2. 2

   While the pan heats, whisk together egg whites and egg and add a pinch of salt and pepper. Pour egg mixture into the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until omelet is just set, about 3-5 minutes-you don't want the bottom to become too brown!

3. 3

   Spread chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few seconds so the goat cheese gets warm and melty.

4. 4

   Spread pesto on top of the omelet and sprinkle with fresh basil. Devour.

* Per serving · 4 servings · Values may vary.

No additional tips available.