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.

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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™‚

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I chopped and cut everything, like so.

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

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

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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.

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

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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.

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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.

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

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

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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.

 

 

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