Skinny Omelette
Ingredients
- 2 large eggs, beaten
- a tiny pinch of fine grain sea salt
- a few tablespoons of chopped chives or herbs
- a dollop of pesto
- a bit of goat cheese or feta
- a small handful of mixed salad greens
Instructions
- In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some salt and some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a clean countertop, large cutting board or Silpat-lined cookie sheet. Do this with confidence (or practice).
- Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
- Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives and/or other herbs. Serve immediately.
