I wish I could show you a beautiful pesto omelet, but the truth is that I don’t really know how to do omelets very well. And I don’t have much incentive to learn, since I think scrambled eggs taste just about the same! So here’s my low key version, which is fast enough to make that you’ll have plenty of time to get outside and enjoy your day.
5-6 leaves fresh basil
1 T shredded Parmesan
1 T milk
2 eggs, well beaten
Put basil, cheese, and milk in a food processor, or chop basil by hand and mix with cheese and milk. Add to eggs and mix well. Cook in a small skillet coated with cooking spray over medium heat.