Pesto Kale Omelettes
This morning, I woke up lazy. Very very lazy and very early. The summer heat has arrived. Yesterday, I made the mistake of skipping breakfast, or rather, eating ¼ of a watermelon instead. Midway through the day, I was cranky, tired, and lightheaded. So today, despite my laziness, I figured I outta eat something first thing.
Looking through the fridge, my partner suggested he could make us omelettes, I shrugged. Another second passed. “Pesto omelettes?” Well, I’ve heard pesto and eggs go well together, but I haven’t really explored it yet, so I agreed, not expecting much.
It was delicious. Salty, cheesy, and fresh. Perfect for a summer day, adding a dash of salt to the mixture will accentuate the flavors even more, though I don’t think the dish needs it, so wait until the table to add. This recipe serves two.
Ingredients:
4 large eggs
2 tablespoons Vegetaball’s Pesto
Handful of shredded lacinato kale, though any kind will do
Olive Oil
Salt to taste
Fresh basil for garnish
Directions:
Crack the eggs into a small bowl, and use a fork to beat them.
Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the olive oil, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan.
Let the eggs firm up on the bottom, about 20 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath.
Sprinkle half of the eggs with Vegetaball’s Pesto and kale and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh basil, and a final sprinkle of salt, if desired.