Italian farmer’s omelette

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By mixing pesto with eggs you get a delicious light green omelet that you can fill with different vegetables. Don’t forget to garnish with Parmesan cheese.



Beat the eggs with the pesto.
Pour half of the mixture into a pan with a little oil or butter and fry lightly brown on the bottom and wait until the top is mostly set.
Carefully flip the omelette over and cook the other side as well. Repeat with the other half of the mixture.
Meanwhile, cut the bell pepper and zucchini into cubes.
Fry it in another pan for a few minutes. Then add the Italian herbs.
Cut the tomatoes into quarters and add to the vegetables last.
Toast the pine nuts.
Place a pesto omelette on a plate and spoon some of the vegetable mixture on top. Fold in half and garnish with Parmesan cheese, basil and the toasted pine nuts.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.


italian farmers omelette

Source: Leukerecepten by leukerecepten-nl.
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