Omelet with Pesto and Tomatoes

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Prep time: 
Cook time: None
Calories: 195 (10% DV)
Fat: 12g (18% DV)
Carbohydrates: 11g (4% DV)
Protein: 10g (21% DV)
Ingredients:  Makes 2 servings
1  teaspoon
1/2  teaspoon
1/4  teaspoon
1  tablespoon
2  tablespoons

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Beat eggs lightly and season with salt and pepper. Heat oil in skillet, add eggs and let set for a 2 minutes, lifting eggs with a spatula to ensure all egg is cooked. Cut cherry tomatoes in half and toss with pesto. Spoon tomato mixture over half of eggs, fold eggs overtop of the filling, slide onto a serving plate and serve garnished with fresh basil.
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Recipe Comments

I omit the salt, pepper and tomatoes. I never use salt and night shade foods.
December 9, 2016 at 8:08am

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