Pesto Omelet

Nutritional Information

Serving size: 1/2

Servings per recipe: 2

  • Calories 260
  • Calories from Fat 160
  • Total Fat 18g 28%
  • Saturated Fat 5g 27%
  • Cholesterol 430mg 144%
  • Sodium 380mg 16%
  • Carbohydrates 8g 3%
  • Dietary Fiber 0.5g 3%
  • Sugars  4g
  • Protein 16g
  • Vitamin A 40%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 10%

Pesto Omelet

BUITONI® Pesto Omelet

Prep: Min

Total: Min

Serves: 2

Perfect for a weekend brunch, this savory omelet is filled with a delightful combination of fresh tomato, roasted red pepper, pesto and Parmesan cheese.

 Pesto with Basil  (7 oz.)
 Freshly Shredded Parmesan Cheese
Nutritional Facts



COMBINE eggs and tomato in small bowl; set aside. HEAT greased, large, nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, fill with roasted pepper, pesto and cheese. Reduce heat to low; fold omelet in half. Cook for an additional 2 minutes. Serve immediately. Tip: May substitute feta cheese.