Ricotta Pesto filled Omelets

 There's nothing like a comforting breakfast after being away on business. 

Right now having a cup of coffee in my own house sounds like domestic bliss. So as I sit longer in my pajamas than is probably acceptable I do muster up enough energy to make an easy omelet with a delicious filling. There is something about pesto that just screams summer to me - even though I feel it's passing me by.

Making an omelet is necessary in your repertoire. You can take the same technique and add different fillings each time to make a completely different breakfast. 

Did I say it was also fairy easy? Good thing since I fully plan to get back to my position on the couch. Have a great weekend!

Omelets with Ricotta Pesto Filling

• 4 eggs
• 4 Tbsp Olive Oil
• Salt and ground white pepper, to taste
• 1/4 cup whole milk Ricotta
• 3 tbsp pesto

• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. (you're trying to beat as much air as possible into the eggs).

• Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the olive oil.

• Season the eggs to taste with salt and white pepper. 

• In a separate bowl mix together the pesto and ricotta cheese and season with a little salt to taste.

• When the oil in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute or until the bottom starts to set.

• With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

• Your eggs should now resemble a pancake, which should easily slide around the surface of the pan. If it sticks at all, loosen it with your spatula.

• Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. 

• Add the ricotta pesto filling across the center of the egg in straight line.

• Lift half of the omelet and fold it across and over, so that the edges line up. Cook for another minute or so.