Omelet with Pesto and Cream Cheese
A breakfast with fun little upgrades! Want to treat yourself and your family to a delicious, out-of-the-ordinary breakfast without spending much time on it? This omelet has you covered — adding cream cheese and pesto completely transforms its flavor. Give it a try!
Cooking method
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Step 1:
Gather your ingredients. Use large, top-quality eggs — farm-fresh ones are ideal, since their bright orange yolks give the omelet a lovely golden color. If your eggs are small, use 4 or 5. Cream cheese can be swapped for a soft farmer's cheese (or ricotta). Use store-bought pesto or make your own. I used classic basil pesto that I'd originally made for shrimp pasta, then stirred the leftovers into this omelet.
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Step 2:
If you're making pesto from scratch, the classic version calls for a bunch of fresh basil, 2 oz (50 g) parmesan, 2 oz (50 g) pine nuts, 2 tbsp (30 ml) olive oil, and 1 clove of garlic.
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Step 3:
Blend everything to the consistency you like, drizzling in a little more olive oil as needed. For the best texture, toss 3 or 4 ice cubes into the blender.
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Step 4:
The sauce can be loose and pourable or thick, whichever you prefer. You can also make a not-quite-classic pesto with other nuts, such as cashews. Homemade pesto keeps in the fridge for no more than 2 days; store-bought lasts a little longer.
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Step 5:
Crack the eggs into a bowl and pour in the milk.
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Step 6:
Season with salt to taste and whisk until smooth and airy — the yolks should be fully blended into the whites, with no unbeaten streaks left. If you like, whisk in some ground black pepper, chopped herbs, or other seasonings to taste.
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Step 7:
Melt part of the butter in a skillet over low heat. Pour in half of the milk-and-egg mixture.
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Step 8:
Cover the skillet with a lid and cook the omelet for about 7 to 9 minutes, until set. There's no need to flip it. Slide the finished omelet onto a plate. Pour the rest of the egg mixture into the empty skillet and cook a second omelet the same way.
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Step 9:
Spread the hot omelets first with cream cheese, then with pesto. Use a soft, spreadable cream cheese — the kind you can easily spread on bread. Wedge-style processed cheeses won't work well here; they're too firm and can tear the delicate egg. Let the cheese sit out at room temperature for a bit beforehand so it spreads more easily.
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Step 10:
Fold each omelet into quarters and serve hot. Enjoy!
- Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and wash work best.
- How can you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — shiny, domed, and even.
- Tip: if you're making pesto from scratch, prepare it the night before so you don't have to spend time on it in the morning.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Pesto sauce - 565 kcal/100g
