Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 (1/2 omelet each)
Ingredients:
2 Tbsp. pesto sauce
¼ cup diced tomatoes
¼ cup crumbled feta cheese
2 eggs, beaten
2 Tbsp. milk
1 tsp. cooking oil
1 clove garlic, minced
Directions:
Mix eggs and milk in small bowl, set
aside.
Attach griddle plate to the Grill &
Broil and preheat on LOW broil to 350°F.
Brush griddle with cooking oil. Add
garlic and cook 1 minute.
Add egg mixture and broil 1 minute.
Spread pesto, tomatoes and half feta
cheese down the center of egg mixture.
Broil 2-3 minutes or until eggs are set.
Using a plastic spatula, carefully fold
both long edges of eggs towards center of pan to cover filling. Sprinkle
remaining cheese over omelet and broil an additional 1 minute.
Cut omelet in half and remove from
griddle.
Tip: Freeze leftover prepared pesto in
ice cube trays. Once frozen, remove pesto cubes from ice tray and store in a
resealable plastic storage bag. Add to recipes as needed.
have to try
ReplyDeleteOooh, sounds so good
ReplyDelete