Greek Goddess omelette
  • Servings: 1
  • 2 eggs
  • 2 T chopped red pepper
  • 2 T chopped red onion
  • 2 T chopped mushroom
  • 2 T chopped tomato
  • 2 T crumbled feta cheese
  • pesto sauce (
  1. Place chopped vegetables, in omelette pan and saute in 1T olive oil.
  2. Towards the end before adding egg, add tomato.
  3. While sauteing, whisk eggs.
  4. After cooking until onion is a little translucent, add egg.
  5. To ensure egg is cooked through and not runny, push edges into the middle of the pan and allow uncooked egg to move to the edges.
  6. When middle begins bubbling, add feta to one side of the omelete.
  7. Fold over. Slide onto plate. Brush or spoon pesto on top.
The omelette is feminine, and a goddess, because of the main ingredient: eggs! NOTE: I think I may use a bit more than 2T of vegetables, but I like my omelettes to be less egg and more stuffing.