Pesto Omelette

Making the Pesto Prepare the pesto by combining basil leaves, garlic, pine nuts, Parmesan cheese, salt, and pepper in a food processor. Pulse until finely chopped. Gradually add olive oil while pulsing until a smooth paste forms.

Preparing the Omelette Mixture In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

Cooking the Omelette Heat the butter in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook undisturbed for a few minutes until the edges start to set.

Adding the Filling Sprinkle mozzarella cheese over one half of the omelette. Spoon a generous amount of pesto on top of the cheese.

Finishing the Omelette Fold the omelette in half to enclose the filling. Cook for another minute or until the cheese melts and the omelette is cooked through.

Serving the Omelette Slide the omelette onto a plate and serve hot, garnished with extra pesto if desired.