Pesto and Mozzarella Omelette

Ingredients

Eggs

4 large

Salt

1/4 teaspoon

Black pepper

1/4 teaspoon, freshly ground

Olive oil

1 tablespoon

Pesto

1/4 cup, homemade or store-bought

Mozzarella cheese

1/2 cup, shredded

Instructions

1. In a mixing bowl, beat the eggs together with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat, ensuring it coats the bottom of the skillet evenly.
3. Pour the beaten eggs into the skillet, allowing them to spread evenly. Cook for about 2-3 minutes, or until the edges begin to set and the center is still slightly runny.
4. Spread the pesto evenly over one half of the omelette, making sure to cover it completely.
5. Sprinkle the shredded mozzarella cheese generously over the pesto layer.
6. Carefully fold the other half of the omelette over the filling, creating a half-moon shape.
7. Continue cooking for another 2-3 minutes, or until the cheese is fully melted and the omelette is cooked through but still tender.
8. Slide the omelette onto a plate and serve hot, garnished with fresh basil or a sprinkle of extra cheese if desired.