Skinny Omelette

1. 1

   Use a fork to beat the eggs and salt in a small bowl.

2. 2

   Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.

3. 3

   In your largest non-stick skillet over medium heat pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.

4. 4

   Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute.

5. 5

   Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board.

6. 6

   Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.

7. 7

   Starting with one end, roll the omelette away from you.

8. 8

   Cut in half on a deep diagonal.

9. 9

   Season with a bit more salt if needed and serve garnished with a few chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.