Vegetarian Pesto Omelette Lunch

Today I made an omelette for lunch. I’m still a novice, as I don’t usually cook with eggs, and as you’ll see at the end, I got distracted with the cleanup and left mine on the stove for too long.


I wanted to make a mushroom and spinach omelette, but there were no mushrooms left, so I made do with spinach, tomato, and onion. πŸ™‚


I chopped and cut everything, like so.


And then sauteed everything in less than a teaspoon of grapeseed oil.


While the veggies sauteed on low heat, I cracked the eggs into a bowl.


I added some of Club House’s Italiano Signature spice blend. I also really like their Montreal Steak seasoning blend, which you can get here, but I didn’t have any on hand. The Italian one is really good, too.


It took about six minutes for my veggies to cook, but this really depends on preference, as well.


It turns out spice blend isn’t the only thing missing from my kitchen; I was out of Daiya. I waited for the veggies to cool off a bit and added two dessert spoons (not quite teaspoons, so maybe 1/2 tablespoon-sized) of this Classico basil pesto to the veggies.


Then I added a bit of pink salt to the whisked egg mixture, whisked again and preheated a new pan over medium heat with a teaspoon of butter.


After a few minutes (preheating is supposedly important) I poured the eggs in.


About a minute later, I added the veggies and covered the pan.


Then I started cleaning, so I left the omelette in for too long. So when I tried to get the egg off the pan to fold it over, I had some difficulties. But I’d say it would take about two to three minutes for the top to set without the bottom sticking.