A palate dance of creamy egg, sweet tender-crisp onion, and savory, pungent pesto.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet
2 tablespoons extra virgin olive oil
1/2 cup sweet onion, 1/4 inch dice
2 tablespoons water
2 tablespoons pesto (your favorite). Basil pesto is a natural, you could also try arugula, dandelion, etc.
3 tablespoons (or more!) shredded Parmesan cheese
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion stirring occasionally, for 4 minutes or until onion is tender crisp.
While onion is cooking, whisk the eggs in a large bowl, then whisk in the water and the pesto.
When onions are at the stage you like, pour the egg mixture over the onions in the pan. The onion pieces may migrate to the periphery, that’s fine. Allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, and using a spatula, gently fold the opposing side over the cheese. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
Whole wheat toast alongside is a beautiful thing. And strong black coffee. And yogurt.
Photo and Recipe by Tod Dimmick