Tomato, Garlic Crouton and Pesto Omelet

Course : Eggs
Serves: 4 - 6
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Ingredients:

4 slices whole wheat bread -- sturdy white or
1 tablespoons olive oil
1 clove garlic
2 large egg -- or extra-large eggs
1 teaspoon water
1 dash salt
1 tablespoons unsalted butter
1/3 cup mozzarella cheese -- grated
2 tablespoons pesto -- homemade or store-bought
1/2 large Florida tomato -- cut into bite-size chunks
 

Preparation / Directions:

1. Preheat the oven to 300 degrees F. Cut the bread into cubes and toss with the oil and garlic in a bowl. Spread the cubes on a baking sheet and toast them for 15 to 25 minutes, until golden brown. Transfer to a plate to cool. 2. When you're ready to make the omelet, have all the ingredients nearby. Crack the eggs into a small bowl, add the water and salt, and beat lightly. 3. Place a nonstick omelet pan over medium-high heat and add the butter. When it starts to sizzle, add the eggs. Stir the eggs with a fork in a circular motion. When the eggs start to set and form curds, spread them out evenly across the bottom of the pan. Immediately turn the heat to very low. 4. Wait a few more seconds and, when the top layer of egg is almost entirely set, sprinkle the cheese over the surface. Dot the surface with the pesto. Scatter the tomatoes and a handful of the croutons over half of the omelet and fold the other half over the filled side. Slide the omelet out of the pan and serve at onc

 

Nutritional Information:

752 Calories (kcal); 48g Total Fat; (55% calories from fat); 30g Protein; 55g Carbohydrate; 439mg Cholesterol; 993mg Sodium


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