Normally when I make a pizza I always try to add pesto to the base and then a tomato puree. My husband Howard and son Ted aren’t the biggest green vegetable eaters. Therefore I generally try to sneak in spinach and rocket into my pesto. (Shh, they don’t know it’s in there.) Then I spread this on the base.
As I made pesto for a pizza a few days ago I decided to throw the leftovers into an omelette. To be honest, I wasn’t sure how this would come out. Thankfully it was so tasty and we all enjoyed it. It was a very yummy that was easy to cook. It’s definitely one we will be eating again soon.
What do you love to throw into an omelette? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Grater
- Frying pan
- Large mixing bowl
- Fork
- Baking tray
Ingredients
- Pesto x 4 – 8 tbsps
- Potatoes x 800g
- Cheese x 80g or nutritional yeast x 4 tbsp
- Eggs x 4 large
- Leek x 1
- Courgette x 1
- Red pepper x 1
- Salt and pepper to taste
- Oil for the baking tray and pan
Method
- Make the pesto as per recipe.
- Preheat the oven to 180º or gas mark 4.
- Start by peeling and chopping the potato into 1 centimetre cubes.
- Put the potato cubes into the baking tray and drizzle oil over the top.
- Toss the potatoes in the oil and put the baking tray into the oven for about 15 – 20 minutes.
- Next cut the red pepper, remove the core and the stalk.
- Slice and dice the flesh of the pepper.
- Now peel the courgette and grate it.
- Then finely slice the leek.
- Cut the tops from the broccoli and slice into small pieces.
- Crack the eggs into a bowl and mix with a fork.
- Set to one side.
- Heat the frying pan to a medium heat and add the olive oil.
- Now add the leek to the pan and stir until it becomes soft.
- It should take about 2 – 3 minutes.
- Keep stirring the leek and add the pepper and courgette.
- Stir the ingredients for another 3 – 5 minutes. (Or until everything is covered in the oil and it’s starting to soften.)
- Sprinkle over salt and pepper to your taste.
- Remove the tray from the oven and add in the ingredients from the frying pan.
- Stir everything together until all the ingredients are evenly spread across the base.
- Pour over the egg and stir again until everything is evenly spread.
- Grate the mature cheddar and sprinkle over the top. (Or sprinkle over nutritional yeast).
- Put the baking tray back into the oven and cook the omelette for about 25 – 30 minutes or until golden brown.
- Then serve with a salad and enjoy.
Cheese and Pesto Omelette was a scrummy dish. It was very simple to prepare and cook. It made a lovely dinner but it would also make a great lunch or a great breakfast too. We ate this meal for dinner and I had the leftovers the next day for lunch. Yum! You could freeze this dinner but honestly it’s much better cooked from fresh. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 