OMELETTE WITH SPROUTS AND PESTO
Serves: 1
2 to 3 large eggs
Kosher or coarse salt
Freshly ground pepper
1 tbsp (15 mL) avocado oil, butter, or olive oil
2 tbsp (30 mL) pesto ( homemade or store-bought)
3/4 cup (180 mL) sprouts, or leaves of micro-greens (pea shoots, sunflower, broccoli or radish sprouts)
1/2 cup (125 mL) grated Gruyère or other cheese (optional)
1. In a medium bowl, whisk eggs, salt and pepper with a fork until no streaks remain.
2. Heat an 8-inch (20 cm) non-stick or cast iron pan over medium heat and heat oil or butter, tipping to coat the bottom of the pan.
3. When pan is very hot, add egg mixture and, using a rubber spatula, stir the eggs quickly, using a figure-eight pattern, while moving the pan in a circular motion.
4. Cooked bits of egg mixture on the side of the pan can be scraped down easily and uncooked egg mixture tipped to take their place.
5. As soon as the eggs begin to set, in about two minutes, shake the pan to settle any uncooked egg mixture. The eggs should be cooked through on the bottom but still runny on top. Check by lifting an edge of the omelette to see degree of doneness.
6. Add pesto, sprouts and cheese, spreading it over one-half of the omelette.
7. Tip the pan and use the spatula to fold the undressed half over the filled half. Slide omelette onto a heated plate and serve at once.