Fluffy Omelettes with Avocado + Green Pesto
- 8 Eggs
- 2 Avocados, Cubed
- Oil for Cooking
- 4 Tbsp. Green Pesto
- Salt + Pepper to Taste
- 2 Tbsp. Green Pesto
- 20g Grated Parmesan
- 4 Tsp. Chopped Chives
Crack the eggs into a large bowl, whisk the eggs for about 3 minutes with an electric hand whisk or mixer (this will take longer if whisking by hand), until they have paled in colour and have a fluffy consistency.
Add 4 tablespoons of the pesto to a bowl and add in 3 tablespoons of the whisked egg mixture, mixing it thoroughly. Add the egg and pesto mixture to the rest of the whisked egg mixture and fold it in carefully ensuring it is mixed completely and evenly without knocking all the air out of the mix.
Heat a pan, add the oil, spoon in ¼ of the whisked eggs and pesto mix. Cook for about 2-3 minutes then turn over the omelette with a lifter. Cook for a further minute and transfer to a plate and keep warm. Repeat with the rest of the mixture until the 4 omelettes are made.
Fill the omelettes with the chopped avocado, some of the pesto and parmesan. Sprinkle the chives and parmesan over the top and another drizzle of the pesto over the top.
Spread the egg, cream cheese and pesto mix on the partially baked pastry, sprinkle the grated cheese and arrange the caramelised red onions over the top, and eat!
Squeeze the juice of half a lemon on the avocado to stop it browning, but strain and discard the juice before using the avocado.