Pesto Omelette that I added Spelt Flakes to and filled with roasted mushrooms and cheese. This is so delicious because the basil pesto gives out so much flavor and aroma. You can also use oat flakes or other.
Eggs will cook fast so pay attention and turn off the heat as soon as you notice it’s not runny anymore. Or it can get burned easily. Also be gentle with rolling it firmly.
You can also use other fillings like the traditional ham and cheese.
Pesto Spelt Flakes Omelette with Mushrooms is ready to be eaten on its own. But I do recommend a light salad to go with. Or at least some sliced cherry tomatoes that bring some acidity and freshness.
Check out my recipe for Asparagus Omelette with smoked salmon and homemade Hollandaise Sauce too.
Pesto Spelt Flakes Omelette with Mushrooms
Servings 1 portion
Ingredients
- 2 eggs
- 2 table spoons of spelt flakes
- 1 tea spoon of basil pesto
- Pinch of salt
- Black pepper
- Olive oil
- 60 grams of grated cheese (cheddar)
- 100 grams of mushrooms (champignons)
Additional:
- Grated cheese on top
Instructions
- First prepare the mushrooms, clean them and cut to larger pieces. Cook it with little olive oil on a pan while stirring occasionally for a couple of minutes until they are a little browned and cooked. Also season them with salt and black pepper.
- Put eggs in a bowl with spelt flakes, basil pesto, pinch of salt, black pepper and whisk. Add little olive oil in a pan that you use for baking pancakes. Don’t let it be very hot and pour in the eggs then cover with a lit. Cook for a minute or 2 and check if the egg is no longer runny.
- Then turn off the heat. Add cooked mushrooms on top to the edge of omelette, sprinkle with cheese on top and gently but firmly roll it in.
- Enjoy hot, sprinkle with more cheese if you want, serve with a salad of your choice or with some sliced cherry tomatoes that bring some acidity and freshness to the meal.
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