Incredibly Tasty Breakfast Omelette

Stuffed Omelette with Green Pesto, Feta, Spring Onion and Rocket

Possibly the best breakfast you can wake up to on a weekend...or any day of the week for that matter. This creation of mine takes the classic omelette to a different level, blending the flavours of the spring onion and feta beautifully with the fresh green pesto and wild rocket. Can also be served alongside sautéed diced potatoes and broccoli to be turned into a more filling evening meal.

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Makes 1 Omelette:

The ingredients

Ingredients:

Butter

2 Eggs

2tbsp Milk

Salt

Pepper

1 Spring Onion (chopped)

1oz Feta cheese (diced into small cubes)

2tsp Fresh green pesto

Wild rocket (handful)

Parsley for garnish (finely chopped)

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Method:

Step 1:

Crack the eggs into a small bowl and add the milk. Whisk the eggs and milk together thoroughly until bubbles start to appear and they are fully combined. Season the mixture with salt and pepper to taste.

Step 2:

Place an oven proof frying pan on a medium heat and add the butter. Move the butter around to cover the base of the pan to stop the omelette from sticking. Using butter will make the eggs softer than using oil in the cooking process.

Step 3:

Once the butter has melted, to the pan, add the egg mixture. Allow the egg mixture to cook and settle in its shape for around 1 - 2 minutes.

Step 4:

Add the spring onion, feta cheese and wild rocket to the pan and allow to cook for another 2 - 3 minutes until the omelette begins to become firmer and the egg has cooked.

Step 5:

After the egg has cooked; drizzle the green pesto over the top of the omelette and remove the pan from the hob. Put the pan under the grill to finish cooking the omelette for another 2 - 3 minutes.

Step 6:

Remove the omelette from under the grill and roll it up. Serve on a plate with a garnish of parsley sprinkled over the top and enjoy!

Have you tried this recipe? Let me know in the comments.