Pesto Omelet

This was created in the summer last year, when one of my housemates came to visit from southern California, thus freeing me of MCAT-studying for 1.5 glorious days. It’s more of a pictorial progression of the creation of the omelets than anything else (hence, the carelessly shitty instructions).

Pesto Omelet

Ingredients
-porcini + white button mushrooms, sliced
-heirloom tomatoes, chopped
-sea salt
-pepper
-eggs
-mozzarella
-grapeseed oil
-pesto sauce

Instructions
1) Saute the vegetables.
2) Heat grapeseed oil in pan on medium-high heat.
3) Beat eggs in a bowl with the salt and pepper. You can add milk to make it fluffier (we didn’t have any, but they turned out fine). Pour mixture into pan.
3) Add vegetables and cheese. Do the awesome flippy thing.
4) Spread pesto sauce over one side.

(Luckily, it’s mozzarella. :O )


All of us failed at this, so we left it up to Rey.

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on October 3, 2011, in Food and tagged , , . Bookmark the permalink. Leave a comment.

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