Our month of great breakfast recipes continues today with a killer omelette that requires only a handful of ingredients and cooks quickly. Food blogger Ashley McLaughlin of Edible Perspective also shares her trick for folding omelettes perfectly. Here’s how it’s done…
Pesto and Roasted Tomato Omelette
By Ashley McLaughlin of Edible Perspective
Omelettes can be a little intimidating. What size pan is best to use? How do you flip it in mid-air? How does it not stick to the pan? I use a simple technique that anyone can easily learn. It may take a time or two to get the hang of, but I assure you that no advanced culinary skills are required. This omelette also falls on the healthier end of the spectrum, whereas some omelettes are oozing with cheese. The pan-roasted tomatoes are one of my favorite additions, but they can be skipped if you’re in a hurry or substituted with another juicy vegetable of your choosing (sautéed mushrooms, zucchini or eggplant, for example). Serve it up with a side of fruit and a steaming cup of coffee or tea and you’re all set!
1 tbsp olive oil
Handful of grape or cherry tomatoes, halved
2-3 tbsp pesto
Salt and pepper
Add 1 teaspoon of olive oil to an 8-inch cast iron (or non-stick) pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, turning them over every few minutes until the liquid has mostly cooked off and they look caramelized. Place tomatoes in a bowl.
Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes, until the edges and bottom start to set.
Once the omelette starts to set, gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone (not runny but with a bit of shine to it), about 2-4 minutes. Put a dollop the pesto on one half of the omelette and sprinkle the same half with roasted tomatoes.
Using your spatula, loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt and pepper as desired.
Thank you so much, Ashley!
P.S. More breakfast recipes, including a lazy egg-and-cheese sandwich and a salad with a twist.
(Recipe and photos by Ashley McLaughlin. Thanks to Stella Blackmon for helping with this series.)