Mediterranean Omelette with Pesto

Breakfast is the most important meal of the day and I tend to get cranky by 8:30 am if I haven’t eaten. This wholesome and delicious omelette can normally get me by until noon, easily. This has been my weekend special for years now and it is still the best way I know to way up on a Sunday, coffee in hand, before sitting down to tackle a crossword. Pure bliss.

Ingredients:

2-3 eggs, beaten

2 tbsp water

1/2 cup chopped tomatoes

1/2 of an onion, diced

4-5 Kalamata olives, chopped

1/3 cup coarsely chopped mushrooms, any kind

1/4 cup soft cheese (I use La Vache qui Rit)

1-2 Tbsp pre-made pesto sauce

1 tbsp olive oil

Salt and pepper to taste

Shredded Parmesan, to taste

Directions:

1. Heat oil in frying pan on medium heat until hot, then add onions and olives and stir for 2 minutes.

2. Add mushrooms and tomatoes and cook together for 2 more minutes.

3. Whisk together the eggs and 2 tbsp water for fluffiness, then pour into frying pan. In a circular motion, swirl the egg thinly and evenly to coat the contents of the frying pan. As eggs begin to firm (1 minute or so), drizzle with half of the pesto and then place cut up cheese onto the cooking omelette. Add salt and pepper.

4. When the eggs are firm enough, flip the omelette in half, folded, with the spatula (you may need to use 2 utensils at the same time, to make sure it stays together). When the egg is no longer runny, the omelette is ready.

5. Drizzle with remaining pesto and sprinkle with parmesan.