Cheese omelette with spinach and pesto sauce
2 servings
12 minutes
Cheesy omelet with spinach and pesto sauce is a bright and aromatic dish that combines the tenderness of eggs, the creamy texture of cheese, and the freshness of greens. This recipe embodies culinary harmony, where the rich flavors of parmesan and mozzarella are complemented by spicy notes of black and chili peppers. Spinach adds lightness and spring freshness to the omelet, while pesto sauce brings an exquisite Mediterranean touch. The origins of this dish trace back to author cuisine, where classic techniques blend with modern flavor accents. It is perfect as a hearty breakfast or light dinner, especially when paired with crispy toast or fresh vegetables.
1
Chop the spinach in a blender and add salt.
- Spinach: 60 g
- Salt: to taste
2
Crack the eggs into a deep bowl, salt them, and season with ground chili.
- Chicken egg: 2 pieces
- Quail egg: 4 pieces
- Chili powder: to taste
3
Add grated mozzarella and parmesan to the eggs.
- Pizza mozzarella (low-moisture): 25 g
- Grated Parmesan cheese: 1 tablespoon
4
Add spinach and mix well.
- Spinach: 60 g
5
Melt the butter in a pan.
- Butter: 1 tablespoon
6
Pour the mixture into the hot pan.
7
After about 5 minutes, once the bottom is browned, fold the omelet in half with a spatula. Reduce the heat.
8
Flip to the other side after a minute. Cover with a lid. Cook for a couple more minutes.
9
Transfer the omelet to the plate.
10
Spread pesto sauce on top.
- Pesto: 1 tablespoon
