Monday, March 5, 2012

80--- Italian Salsa-Stuffed Omelet with Pesto

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
Serves 2

2 eggs
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


  1. I love making omelets on the weekends...what a fun twist...definitely looks better than my typical spinach and cheese!

  2. Yu-mmy! I'm new to your blog and LOVE IT. I've been on the health track for almost a year and your 80 recipes are ones I want to try! This sounds perfect! Do you think you'd need the egg at all? Could you just do this egg whites only? The flavor combination sounds delicious though!

  3. You can use just egg whites. However, keep in mind that the yolk of the egg has the more complete protein.