Italian Pesto Omelet

Spartanfoodie24 0

"Three egg omelet covered in creamy pesto, topped with fresh sauteed vegetables, pieces of spicy chicken sausage, and melted mozzarella cheese. This omelet is great for breakfast, lunch, or dinner!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Mix together eggs, salt and pepper to consistency
  2. Heat pan with 1 tablespoon butter. When melted add garlic, tomatoes, bell pepper, spinach, and basil. Cook 10 mins on medium heat or until spinach is cooked down. Remove from heat and cover.
  3. Cook sliced sausage links on pan with non stick spray over medium heat until thoroughly heated.
  4. Heat another pan with 1 teaspoon butter. Pour 1/4 egg mix into pan and cook on medium high heat. Cook 5 minutes or until eggs begin to firm. Losen with spatuala and tilt pan to cook excess liquid. Flip omelet and cook for 4 mins.
  5. Spread 1 tablespoon pesto on one side of the omelet. Top with 1/4 vegetable mix, 1/4 chicken sausage pieces, and 1/4 cup mozzarella cheese. Flip omelet in half and cook until cheese melts.



Other stories that may interest you