Egg Pesto Melt

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This melt is a simple sandwich that's perfect for breakfast, lunch or dinner!

Prep Time1

Cook Time5

Total Time6

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 310kcal

Author: Catherine McCord

Ingredients

4 large egg
4 tablespoons pesto
2 teaspoons vegetable or canola oil
1 cup shredded mozzarella cheese
8 slices whole wheat bread

Instructions

Whisk the 1 egg and 1 tablespoon pesto in a bowl.
Heat 1/2 teaspoon oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan to spread it evenly across the bottom.
Allow the egg to cook for one minute, using a rubber spatula to gently pull the egg away from the sides of the pan so the rest of the liquid egg can continue to coat the pan and cook.
Using the spatula, fold the outside parts of the omelet inwards into a square shape (to fit the bread).
Remove the square-shaped omelet to a plate, place a slice of bread topped with 2 tablespoons of the shredded cheese, cheese side up, in the pan. Top with the omelette, another 2 tablespoons of cheese and slice of bread. Cook for 1 minute on each side until golden.
Repeat steps to make all 4 sandwiches.

Video

Nutrition

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