Thursday, January 31, 2013

Spinach Omelet with Pesto

3 eggs, beaten
1/2 cup frozen spinach or 1/4 cup cooked/wilted
1/4 cup zucchini linguini
1 Tbsp Cilantro Pablano Pesto (or any pesto you've made recently)
Grilled onions
Roasted red peppers
Avocado slices
Hot sauce (I used Chipotle Tobasco, my FAVORITE.)
Chili Cilantro Aioli (optional, but recommended)


Heat spinach (thaw if it's frozen) and mix together with pesto and zucchini. Scramble eggs and cook in a pan (duh). Mix onions and peppers into the spinach-pesto mix. When eggs are almost cooked, put veggies in the middle and fold. When the eggs finish cooking and the veggies inside are warm enough (you might want to heat them before you put them in the omelet if they're not already hot) remove from pan an put on plate. Top with avocado and hot sauce.

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