Description
A rich weekend omelette that’s sure to be a treat for anyone who loves cheese, eggs and bacon!
Ingredients
- FOR THE PESTO:
- 1 teaspoon Dried Basil, Or 1/2 Cup Fresh Basil
- 1 clove Garlic
- 1 teaspoon Lemon Juice
- 1-½ Tablespoon Goat Cheese
- 1 Tablespoon Almonds (or Pine Nuts Or Walnuts)
- 1-½ Tablespoon Olive Oil
- FOR THE OMELETTE:
- 2 Eggs
- 2 slices Bacon, Cooked And Crumbled Into Small Pieces
Preparation
For the pesto:
1. Place pesto ingredients in food processor and pulse until mixed, leaving some larger pieces of nuts. Set aside.
For the omelette:
1. Whisk eggs in a small bowl then stir in pesto.
2. Pour egg mixture into a small oiled skillet over medium-low heat and rotate pan so that egg mix covers entire area and is thin. Evenly sprinkle bacon bits over egg mix.
3. Cook until omelette is firm on the bottom and partially cooked on top. Loosen edges with a spatula.
4. Then flip the omelette over, doing so carefully. When omelette is cooked all the way through, use a spatula to fold in half and transfer to plate.
5. Add pepper to taste.
