Here is a fun Italian twist on an omelet. Leftover pesto from last night? Perfect. Whip up some Italian Salsa and POOF! A healthy breakfast is served!
Italian Salsa-Stuffed Omelet with Pesto
5 egg whites
2 Tbsp skim milk
1 tsp olive oil
1/2 cup Italian Salsa
2 Tbsp shredded Parmesan cheese
Salt and Pepper, to taste
2 Tbsp pesto (try my Spinach Parmesan Pesto or Arugula Pesto)
Whisk together eggs, egg whites, and skim milk. Season with salt and pepper.
In a medium nonstick skillet, heat 1/2 tsp olive oil over medium heat and swirl pan so that oil covers the bottom. Add half of egg mixture to skillet. While edges cook, use a rubber spatula to scrape edges toward middle of pan and fill remaining spot with liquid egg mixture by swirling skillet.
When eggs begin to cook through, spoon 1/4 cup Italian Salsa (drained of most juices) onto half of egg mixture. Allow to heat through, 2-3 minutes. Gently fold remaining half of omelet over salsa-covered half. Allow to cook additional 2 minutes to seal.
Gently slide omelet from pan onto serving plate. Garnish with 1 Tbsp pesto and 1 Tbsp shredded Parmesan cheese.
Repeat instructions with remaining ingredients.
Nutrition Info per 1 omelet: 260 calories, 14 g fat (7.5 g monounsaturated, 2 g polyunsaturated), 21 g protein, 10 g carbohydrates, 2.4 g fiber, 339 mg sodium