In a small bowl whisk the eggs, salt, and pepper together until well mixed.
Heat a large nonstick skillet or crepe pan over medium. (If you don[t have a safe non-stick pan, use the bottom surface of the your largest saute pan very lightly coated with olive oil)
When the is well heated, pour in the eggs and swirl the contents until they coat the entire bottom surface of the pan very thinly.
When the egg sets (20 seconds to 1 minute depending on the size and heat of your pan), loosen the bottom with a large spatula and slide it very carefully onto a large flat platter in one large piece.
Immediately spread your egg "crepe" evenly with the pesto and avocado (thin them out slightly with a little warm water first if they are too thick to spread easily.)
Cover evenly with the tomatoes and sprouts, if using, and gently roll the omelet up away from you like a cigar. Slice it in half with a sharp knife and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (617g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 621 (68%)|
|Amt Per Serving||% DV|
|Total Fat 69g||92 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 2115mg||651 %|
|Sodium 1024.2mg||35 %|
|Potassium 1020.4mg||27 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.5g|
|Protein 65.1g||93 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 913
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