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  • Servings: 1
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The omelette is feminine, and a goddess, because of the main ingredient: eggs!

NOTE: I think I may use a bit more than 2T of vegetables, but I like my omelettes to be less egg and more stuffing.


  • 2 eggs
  • 2 T chopped red pepper
  • 2 T chopped red onion
  • 2 T chopped mushroom
  • 2 T chopped tomato
  • 2 T crumbled feta cheese
  • pesto sauce (


  • Place chopped vegetables, in omelette pan and saute in 1T olive oil.
  • Towards the end before adding egg, add tomato.
  • While sauteing, whisk eggs.
  • After cooking until onion is a little translucent, add egg.
  • To ensure egg is cooked through and not runny, push edges into the middle of the pan and allow uncooked egg to move to the edges.
  • When middle begins bubbling, add feta to one side of the omelete.
  • Fold over. Slide onto plate. Brush or spoon pesto on top.

Categories: Breakfast  Eggs 
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