Ingredients for Pesto Omelet In A Pita Pocket
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How to Make Pesto Omelet In A Pita Pocket
- Crack 2 eggs into a bowl and whisk with a fork until light and frothy.
- Add a pinch of salt and pepper to the whisked eggs.
- Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the hot skillet and cook, gently lifting the edges with a spatula to allow uncooked egg to flow underneath, until the omelet is mostly set but still slightly wet on top (about 2-3 minutes).
- Spread 2 tablespoons of pesto evenly over one half of the omelet.
- Fold the other half of the omelet over the pesto filling.
- Warm a pita pocket in a dry skillet or microwave for 15-20 seconds to soften.
- Place the folded omelet into the warm pita pocket.
- Serve immediately and enjoy! Optional: Add crumbled feta cheese or a sprinkle of red pepper flakes for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
24g
Carbs
12g
