Omelette Roll and Pesto

Omelette roll:
Source of omelette roll is from 101 CookBooks. To begin with, omelette may be stuffed with any kind of cheese, mixed salad greens and pesto. You may add any kind of favourite stuffings. Instead of mixed greens here, I added crumbled cottage cheese and basil pesto. The eggs should be beaten so well and poured onto a medium hot tawa or crepe pan. For pesto, I picked Rekha's Kitchen's "Mint and Pistachio Pesto". I tweaked mint with basil and followed all the other ingredients. The above picture is from one omeltte.

Ingredients:
Egg - 1
Basil pesto - 1 dollop
Salt (as required)
Crumbled Cottage cheese (as required)

Method:
Beat the egg with the fork evenly.
Add the salt and beat again.
Now pour the egg on a very-medium hot crepe pan and rotate.
Cook on both sides.
Remove and place it on a plate.
Now spread the pesto on surface of the omelette. (for spreading, you can add water in pesto) Now add the cottage cheese and salt (if required).
Now roll the egg and cut diaganolly.
Continue this process with other eggs.
Serve for breakfast and enjoy!

Basil pesto:

Basil - 2 cups
Pistachio - 1/4 cup (chopped)
Garlic - 3 cloves (crushed)
Olive oil - 1 tablespoon
Salt (as required)
Peppercorns - 1/4 teaspoon
Lemon juice - from 1 lemon

Method:
Toast the pistachios for a few minutes in medium heat.
Cool it.
Now add the pistachios, basil, garlic and peppercorn and grind well.
Then add the salt and oil and grind.
Finally add the lemon juice and grind.
Have it with bread, pasta, etc.

This is sent off to Divya's "Show me your omelette" event.

Posted in: Basil, Egg