I love omelettes for breakfast...or even dinner!
This version is Mediterranean style and is filled with tomato, mozzarella cheese, and pesto.
You'll Need -
1 Tablespoon of Milk
1/2 of a Medium Tomato
Crack the eggs into mixing bowl and add about a tablespoon of milk. Season with salt and pepper the beat the eggs until they turn a pale yellow color.
Heat a sauté pan over medium-low heat with cooking spray in the bottom. When the pan is nice and hot, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
The eggs will look like a big pancake and should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Spoon a little bit of pesto on the eggs, add the tomato and sprinkle with cheese.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.