Pesto Omelet |Cooking With Amanda

SUPER EGG-cited to share this omelet with you today!

You KNOW that I had to go THERE.

Fo' reals though. It's been happenin' every breakfast time. Hungry Taylor's belly is growling, and pretty much YELLING to eat food NOW. But, lazy Taylor wishes that she had a magical house elf to create some sort of delicious-ness, instead of having to do the work herself.

My friends, I have a very regular case of the #firstworldproblems in my daily life.

In these moments of BREAKFAST-RIGHT-NOW-OR-ELSE (this is what hungry belly is saying) I usually turn to a no-fail, stupid simple bowl of overnight oats. I mean, cookie dough overnight oats or chocolate coconut overnight oats to start the day? Good life choices are happening.

But, sometimes, these wholesome, flakes of nutritious oat goodness leave a small hole in my protein-loving heart. I fully believe in the necessity of carbs to FUEL THE DAY, but protein is my one, true, love.

Protein. You know the kind of thing that comes in SUPERCRAZYHIGH amounts when you whisk a few egg whites PLUS an egg together and then cook it low and slowwww until the opportune moment where you add in chewy, vibrant sun-dried tomatoes, tender bites of chicken and creamy, dreamyyyy goat cheese. IE: more protein. Just so you're tracking.

We're talking creamy. We're talkin' chewy. We're talking rich, yumminess that just kinda melts together in your healthy, tasty food loving mouth in a way that can only be declared the B-E-S-T possible way to start your day.

That level of tasty happening in this ready-in-10-MINUTES breakfast dealio is OFF THE CHARTS.

I'm not sure what I should be obsessing about more: the fresh pesto situation or the melty, ooey-gooey goat cheese that pairs perfectly with tangy tomatoes. So, in usual Taylor fashion, I vote to obsess over them both. The combination in this light-and-healthy breakfast is one that screams at you that SUMMER HAS ARRIVED and it wants YOU to be munchin' down ALL of its feel-good-tasty FRESH, bounty.

Seriously. Munch it. All day. Don't even box your pesto, goat cheese, sun-dried tomato and chicken omelet eating into the early morning hours of your eating choices. Have it for lunch.

Have it for dinner. Have it 6 days in a row. <--- my current real life happenings.

I don't care. Just make sure that you HAVE IT.

Liiiiike, you don't even have to pretend you're some fancy pants person and make your own pesto. Pick your favorite jarred stuff (easy-recipe-loving-you approves!), spread it on top and whisk your taste buds away to a magical place of herbs and eggs and MELTED GOAT CHEESE.

Why is goat cheese not a food group? These are the things that I think about.

When the breakfast/lunch/dinner/food that you must eat is that S-I-M-P-L-E to make happen in YOUR real-person life, well…

It's EGG-cellent.

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Pesto Omelet Recipe

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Ingredients

1/3 cup egg whites, about 3 egg whites
1 large egg
salt and pepper
1/4 cup cooked chicken breast, cut into small cubes, 35 grams
2 tablespoons goat cheese, crumbled, 1 ounce
1 tablespoon sun-dried tomatoes, not canned in oil, packed
1 tablespoon pesto, of choice
fresh basil, for garnish

Directions

Spray a small 8-inch pan with cooking spray and heat on medium-low heat for 2 minutes.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 minutes, you don't want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few seconds so the goat cheese gets warm and melty.
Spread the pesto on top of the omelet and sprinkle with fresh basil.
DEVOUR.