Pesto and Cream Cheese Breakfast Omelet

For breakfast, with interesting additions! Do you want to please yourself and your family with a delicious and unique breakfast without spending a lot of time on it? This omelet recipe will help you out, which completely changes its taste with the addition of ingredients like cream cheese and pesto. Try it!
cook time: 30 min
Noah Merrick
Pesto and Cream Cheese Breakfast Omelet

Nutrition Facts (per serving)

251
Calories
24g
Fat
3g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Butter 20 g
Milk 100 ml
Eggs 3 pc
Cream cheese (fused) 50 g
Pesto 3 tbsp

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients. Take large, selected eggs, preferably homemade — they have a bright orange yolk and the omelet will turn out to be a beautiful yellow color. If the eggs are small, use 4-5 pieces. You can replace cream cheese with cottage cheese. You can use store-bought pesto sauce or make your own. I used classic pesto in my recipe, which I originally made for shrimp pasta, and added the leftovers to this omelette.

Step 2

Step 2
If you are going to prepare pesto yourself, then the classic version of this sauce consists of a bunch of green basil, 50 g of parmesan, 50 g of pine nuts, 30 ml of olive oil, 1 clove of garlic.

Step 3

Step 3
Grind everything in a blender to the desired consistency, adding more olive oil if necessary. Ideally, you need to add 3-4 ice cubes to the blender.

Step 4

Step 4
The sauce can be very runny or thicker. Pesto can also be prepared, but not in the classical sense, with other nuts, such as cashews. This sauce can be stored in the refrigerator for no more than 2 days, store-bought — a little longer.

Step 5

Step 5
Break eggs into a bowl, pour in milk.

Step 6

Step 6
Salt everything to taste and beat with a special whisk until smooth. You should get a fluffy mass in which the yolk is well mixed with the white, and there are no unbeaten parts left in the white itself. If desired, you can add ground black pepper, chopped herbs or other spices to the egg mixture to taste.

Step 7

Step 7
Heat some of the butter in a frying pan over low heat. Pour in half the eggs beaten with milk.

Step 8

Step 8
Cover the pan with a lid and fry the omelette for about 7-9 minutes until cooked. There is no need to turn this omelet over. Transfer the finished omelette to a plate. Pour the rest of the egg mixture into the vacated pan and prepare another omelet pancake.

Step 9

Step 9
Spread hot omelet pancakes first with cream cheese, then with pesto. For cream cheese, take melted soft cheese that can be easily spread on bread. Processed cheeses in the shape of triangles may not be suitable here — they are a bit harsh and can tear the delicate egg pancake. Before spreading, it is better to keep the cheese for some time in the warmth of the kitchen so that it becomes more fluid.

Step 10

Step 10
Fold the pancakes into quarters and serve hot. Bon appetit!

Additional rubrics

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