Breakfast Omelet with Pesto



  • 16 fluid oz egg substitute
  • Non-stick cooking spray
  • ¼ cup reduced fat shredded cheddar cheese
  • 1 tablespoon snipped fresh cilantro
  • 1 tablespoon snipped fresh parsley
  • Pinch salt and pepper


  1. Spray a small skillet with non-stick cooking spray and heat till shimmering.
  2. In a small bowl, wisk egg subtitute, parsley, cilantro, salt and pepper.
  3. To cook one omelet at a time, pour on-fourth of egg substitute into skillet and cook until almost dry.
  4. Sprinkle ¼ of shredded cheese over half the egg mixture
  5. Fold the other half over the cheese and cook just long enough to warm through, about 1 minute
  6. Gently remove from skillet to serving plate, and serve immediately

Roasted red pepper pesto

  • 2 whole sweet red peppers, roasted
  • 1 teaspoon garlic (fresh minced)
  • 1 teaspoon cilantro (fresh)
  • 1 teaspoon parsley (fresh)
  • 4 tablespoon reduced calorie Italian salad dressing
  • Pinch salt and pepper

Directions to Roast peppers:

  1. Place on a cookie sheet in 350 oven until blackened on all sides (approx 15 minutes).
  2. Remove and place in brown bag and seal for 10 minutes to loosen skin for easier peeling.
  3. Peel peppers and place all ingredients in food processor.
  4. Pulse until well mixed.
  5. Portion out to four servings and top omelets
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