Monday, December 31, 2007

Pesto Omelet with Spinach & Chicken

Pesto Omelet with Spinach & Chicken
Inspired by Dr Seuss's Green Eggs & Ham

Prep time: less than 5 minutes
Cooking time: less than 5 minutes
Servings: 2.

4 large eggs
1 tbsp pesto
1 tbsp olive oil
1 - 2 slices chicken
2 large handfuls of baby spinach, wilted for a minute in the microwave
Salt and freshly ground pepper
2 tbsp Asiago cheese, coarsely grated
salt & pepper to taste

1. Beat the eggs with 1 tbsp oil and pesto in a bowl and set aside.

2. Heat a little olive oil over medium high heat in a small-medium sized non-stick skillet for a couple of minutes. Add the egg mixture and allow it to set. It will look like a crepe. To speed up the cooking process and so the bottom of the omelet won't scorch, I lift the edges and tilt the pan so liquid eggs can seep underneath and cook.

3. When eggs are almost dry on top, lay the spinach and sliced chicken on one half of the eggs, sprinkle with cheese and fold the plain half over the filling. Slide out of the pan and serve.

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