If you haven't tried an omelet wrap yet (remember this za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto. Instead of the traditional pine nut, I'm using macadamia nuts for their buttery compliment to the peas and avocado. Lemon, cilantro, garlic, and feta to top round out the flavors.
This omelet wrap is a great back-pocket recipe to have because of its versatility. The eggs make it appropriate for breakfast or brunch, a light lunch, or appetizer. And it's equally delicious served open or wrapped. The flexible but sturdy base works well as an open-face omelet. In this case, make a thicker base, be generous with the toppings, slice it up like a pizza or into bite-size square pieces, and you have the perfect finger food appetizer. Alternatively, make a thinner base and pesto layer, roll it up, and slice into pinwheels for an equally beautiful presentation. (Note, the ideal filling-to-omelet ratio for the wrap is less than shown in the below photo! Sorry, I got a little carried away.)
Finally, spice it to taste. I found a bag of multi-colored chilies recently and couldn't resist using the yellow chili against the green pesto. But fresh chili isn't necessary here, if you're opposed to spice or don't have any on hand.
This is a sunny meal any time of day you choose to make it. Hope you give it a try!
Pea Pesto Omelet Wrap
Makes 1 large omelet wrap (scale up as needed to make more omelet wraps)
Notes: A 10-12 in. (26-28 cm.) skillet is recommended. The recipe calls for 2-3 large eggs for 1 thin omelet. The number of eggs depends on the pan size and whether you plan to make a wrap or open-face omelet. Pesto makes enough for 3-4 omelet wraps, depending on how thick you make the pesto layer.
- 2-3 large eggs
- Pea pesto (recipe below)
- Crumbled feta, to taste
- Heat a 10-12 inch non-stick skillet heating over medium heat. Whisk eggs with a generous pinch of salt, pepper, and a splash of water.
- Add a small drizzle of oil (or dab of butter) to pan. Pour in whisked eggs. They should spread to the edges of pan on their own, but tilt pan if necessary so eggs cover the bottom. Cook eggs without disturbing, until firmly set and top side is barely runny (~3-4 minutes). Use a thin, large plastic or silicone spatula to slide underneath omelet and flip. Cook 1-2 minutes more.
- Slide omelet onto a large plate. Slather on a layer of pesto (don't make the layer too thick if making a wrap). Sprinkle with crumbled feta and extra slices of chili if you like the extra crunch and spice. If wrapping, tightly roll omelet and slice.
Makes enough for 3-4 omelets
- 1/3 cup (53 gr.) macadamia nuts, lightly toasted
- 1 small-medium garlic clove, crushed
- 1 cup (145 gr.) frozen peas, defrosted
- 1/2 medium avocado
- Juice of 1 lemon (start with 1/2 and add more to taste)
- Handful cilantro + tender stems (15 gr.)
- 1/2 fresh chili (or red pepper flakes, to taste)
- 3 Tbsp. cold-pressed olive oil
- 2-3 Tbsp. water
- 1/2 tsp. salt
- Place macadamia nuts and garlic in a food processor*. Pulse until you get a course crumb.
- Add remaining ingredients. Reminder, start with juice of 1/2 lemon and add more to taste. I ended up using 3/4 of a medium, juicy lemon.
- Blend until smooth, or you reach desired consistency.
*I haven't tried making this in a blender, but you might not be able to achieve the same thick consistency because more water might be needed to blend properly.