Spinach pesto and sundried tomato omelette is a delicious and easy to cook healthy meal choice. Packed with protein, it’s great for breakfast, lunch or even dinner!
This spinach pesto and sundried tomato omelette is perfect for those days you don’t have the time to think about what to put on the table!
In fact I believe that omelettes are one of those quick and versatile recipes that everyone should know.
Omelettes are remarkably cheap, they’re simple to make and they can be low calorie too.
And have you ever tasted just how good a pesto omelette tastes?
I can’t believe that I’ve previously shared with you my baked cheese and tomato omelette, but not one done the traditional way in a pan!
Well let me rectify that today with this tasty pesto omelette.
This is the perfect omelette recipe when cooking for just yourself.
The recipe is easily adaptable and you can choose your own choice of fillings. The fillings I choose here are my favourite. Ones I first experienced in a cafe on a walking holiday.
To make this omelette recipe even easier, the pesto and sundried tomato fillings are all shop bought from jars. Although you could make the pesto if you wanted to using my own home made pesto recipe.
Eggs are an absolute staple in my diet. They’re good for you too, and amongst the healthiest and most nutritious foods known.
They’re packed full of vitamins and minerals like vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc to name but a few.
If you can get pastured or omega-3 enriched eggs these are even better because they contain higher amounts of omega-3 fat.
Tips For Cooking This Spinach Pesto and Sundried Tomato Omelette
- Make sure your eggs are at room temperature.
- Before you start cooking prepare all your fillings and whisk your eggs in a bowl using a fork.
- Make sure you use a pan with sloping sides (like mine in the pictures above). It’s easier to move the egg mixture around by rolling the pan whilst its cooking. The omelette will also slide out more easily when cooked.
- Heat the pan slowly and gently over a medium heat. The eggs are better cooked slowly which will also ensure they are cooked throughout.
- Don’t over fill your omelette with fillings or it will tear and the fillings will fall apart when you fold the omelette in half.
Subscribe to Neil’s Healthy Meals
Don’t miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Subscribe here to add your email to the subscription list.
And you can follow me too via your favourite social channels :-
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
Other Popular Egg Recipes You Might Also Like
- Mediterranean breakfast egg muffins are a delicious and healthy way to start your weekend. This simple, versatile vegetarian recipe is low carb, packed with protein, glutenfree and low in calories too!
- Healthy eggs benedict. Here, the delicious and classic eggs benedict has been given a healthy makeover. A creamy yogurt hollandaise sauce replaces butter with lean turkey bacon and home made lower fat English muffins.
- This is Indian scrambled eggs or Anda Bhurji made the healthy way! An easy and delicious breakfast which can be on the table in just 30 minutes!
Spinach Pesto and Sundried Tomato Omelette Recipe
Serve your spinach pesto and sundried tomato omelette on it’s own if for breakfast or if you’re having this for lunch or dinner why not serve it with a light mixed leaf side salad?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Spinach Pesto and Sundried Tomato Omelette
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
- 3 eggs
- 1 tsp olive oil
- 1 tbsp pesto*
- 3 sun-dried tomatoes chopped
- 1 handful of baby spinach
- Freshly ground salt and pepper
- In a bowl whisk the eggs together.
- Heat the oil in a small non-stick frying pan over medium heat, then add the eggs and cook tilting the pan to distribute the eggs evenly.
- When the eggs are still slightly runny in the middle, smooth the pesto over the omelette. Then scatter the sun-dried tomatoes over along with the spinach over half of the omelette and season with salt and pepper.
- Fold the omelette in half and cook for about 1 minute more until the spinach is wilted.
- Serve with a mixed leaf salad.