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Pesto Omelets with Mushrooms and Tomatoes

Active: 25 min Total: 25 min
Enjoy the rest of last night's pesto with this tomato and mushroom egg omelet. With the addition of pesto, this homemade dish will seem like it came out of the kitchen of a fancy cafe.
Smarts: Cook eggs on low-medium heat for the fluffiest outcome.


Pesto Omelets with Mushrooms and Tomatoes:
  • Cremini mushrooms - 1 lb , sliced ((Or sub your favorite mushroom variety))
  • Tomatoes - 2 , chopped ((2 small or 1 large))
  • Eggs - 8 , whisked
  • Grassfed butter - 4 Tbsp
  • Leftover pesto - 1/3 cup
Red Pepper and Cucumber Salad with French Vinaigrette:
  • Red peppers - 1 , chopped ((1 large or 2 small))
  • Cucumbers - 1/2 lb , chopped
  • Honey - 1 tsp
  • Dijon mustard - 1 tsp
  • Sherry or red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp
  • Mixed greens - 6 oz
  • Sliced almonds - 1/4 cup


  1. Mushrooms - Slice. (Can be done up to 5 days ahead)
  2. Tomatoes - Cube.
  3. Eggs - Whisk.
  4. Peppers / Cucumbers - Prep as directed.

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  1. Microwave mushrooms for 1 to 1 ½ minutes, until tender.
  2. You’ll make omelets one at a time - just divide eggs and other ingredients by the number of portions you’re making. Heat up a non-stick frying pan over medium heat. Add 1 tablespoon of butter to pan and swirl to coat pan. Pour in eggs and swirl to coat bottom of the pan. Place tomatoes and mushrooms onto one half of your omelet. Spoon in pesto. Once bottom sets, fold the other half over the half with the filling. Flip once after ~2 minutes and cook until eggs are set. Repeat and continue until all omelets are made.
  3. Make vinaigrette if not already done from last night. Whisk together honey, Dijon, vinegar, and olive oil. Season to taste with salt and pepper. Toss vinaigrette with peppers, cucumbers, mixed greens, and sliced almonds. Enjoy with pesto omelets.



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