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Delicious Pesto Egg White Omelet With Goat Cheese photo

Pesto Egg White Omelet With Goat Cheese

Start your day with this delicious Pesto Egg White Omelet, packed with flavor and protein!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 large Egg Whites
  • 1 large Whole Egg
  • 35 grams Cooked Chicken Breast cut into small cubes
  • 1 ounce Goat Cheese crumbled
  • 1 tablespoon Sun-Dried Tomatoes
  • 1 tablespoon Pesto
  • to taste Salt and Pepper
  • Fresh Basil for garnish

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing Bowl
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Instructions
  1. In a mixing bowl, combine the egg whites and the whole egg. Whisk until fully blended and fluffy. Season with salt and pepper to taste.
  2. Heat a non-stick skillet over medium heat. If desired, add a touch of olive oil or cooking spray to prevent sticking.
  3. Pour the egg mixture into the skillet. Allow it to cook undisturbed for about 2-3 minutes, or until the edges begin to set.
  4. Once the edges are set, sprinkle the cooked chicken breast, sun-dried tomatoes, and crumbled goat cheese evenly over one half of the omelet. Drizzle with pesto.
  5. Carefully fold the other half of the omelet over the filled side using a spatula. Cook for an additional minute, allowing the cheese to melt slightly.
  6. Slide the omelet onto a plate and garnish with fresh basil. Enjoy your Pesto Egg White Omelet With Goat Cheese warm!

Notes

  • This omelet is versatile; customize it with your favorite vegetables or proteins.
  • Adjust the amount of pesto to suit your taste preference.
  • For leftovers, store in an airtight container for up to 2 days.