ITALIAN OMELETTE WITH PESTO
- 2 eggs, beaten
- ½ teaspoon butter
- 2 small slices of mozzarella cheese
- 1 teaspoon prepared pesto
- 6 petite heirloom tomatoes, or cherry
- handful of arugula (rocket)
Beat eggs until fully combined. Add butter to the sauté pan and then add the beaten eggs.
Once the eggs have started to cook, add the arugula, sliced tomatoes and mozzarella cheese.
Cover with a lid until all the cheese is fully melted and the egg is no longer runny about 1 – 2 minutes.
Gently fold over the omelette using a spatula.
Garnish with the prepared pesto and serve.
Photo and recipe: Melissa Ann Vermeulen
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