IMG_3725I am rarely a fan of omelettes at restaurants in Los Angeles. I don’t need or want three, four, or five eggs stuffed with a pound of cheese for breakfast. I want a small, light, and delicate omelette. Here is a recipe for an egg white omelette filled with a thin layer of homemade pesto and some freshly grated Parmesan cheese. Just the right amount for one satisfying and delicious omelette.


Makes one omelette

2 organic eggs, whites separated, yolks set aside for later use
1 tablespoon homemade basil pesto
Parmesan cheese
Maldon salt
Fresh cracked pepper

In a small bowl, gently whisk the egg whites with a small splash of water. Add the salt and fresh cracked pepper. Stir and set aside.

Coat a small frying pan with Canola oil spray. If you don’t have the spray, use some olive oil or butter. Turn the heat on low. Pour the egg white mixture into the pan and cook on low heat until the whites have firmed up and there is no running liquid on top. I like to cook my eggs low and slow so they do not brown. Once the whites have firmed, remove pan from heat. Gently spread 3/4 of the pesto mixture on top of the egg white. Grate some parmesan cheese over the entire omelette. With a spatula, fold the omelette in half. Be careful as it will be thin and delicate. Slide the folded omelette out of the pan and top with the remaining pesto and a little more parmesan cheese.