Name: Open-faced omelette with tomato and pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 eggs; 4 egg whites; freshly ground black pepper; 2 teaspoon olive oil; 4 roma tomatoes, sliced; 4 green onions, sliced thinly; 1 tablespoon basil pesto, to serve; basil leaves, to serve

Open-faced omelette with tomato and pesto

Quick, tasty and nutritious, this tomato and pesto omelette is easy-to-make and full of fresh, fragrant flavours.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

3 eggs

4 egg whites

freshly ground black pepper

2 teaspoon olive oil

4 roma tomatoes, sliced

4 green onions, sliced thinly

1 tablespoon basil pesto, to serve

basil leaves, to serve

Method

1.Preheat grill to high. Whisk eggs, egg whites and 1 tablespoon water in a bowl, until just combined. Season with pepper.

2.Heat 1/2 teaspoon oil in a small, non-stick flying pan on medium. Pour in 1/4 egg mixture. As egg begins to set, arrange slices of tomato and shallots over omelette. Cook 2 minutes.

3.Place frying pan under a preheated grill to finish cooking eggs. Set aside and cover with foil. Repeat with remaining mixture and ingredients to make 3 more omelettes. Slide omelettes onto warm plates and top with a few basil leaves and a drizzle of pesto.

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