Description
This Goat’s Cheese & Pesto Omelette Lunch Bowl is a delightful and nutritious meal that combines the richness of goat cheese and the freshness of pesto with creamy avocado and vibrant cherry tomatoes. Perfect for a quick and satisfying lunch.
Ingredients
Scale
Egg Mixture:
- 3 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other Ingredients:
- 1 teaspoon olive oil
- 2 tablespoons basil pesto
- 1/4 cup crumbled goat cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/2 cup mixed greens or arugula
- 1 tablespoon toasted pine nuts (optional)
Instructions
- Egg Mixture: In a small bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Assemble Bowl: Layer mixed greens at the bottom of a bowl, then top with omelette slices, cherry tomatoes, avocado, and pine nuts if using. Serve warm or at room temperature.
Heat olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook undisturbed for 1–2 minutes, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
Once mostly set, spread the pesto over half of the omelette and sprinkle with goat cheese. Fold the omelette in half and cook for another 1–2 minutes until the cheese begins to melt.
Transfer the omelette to a cutting board and slice into strips or wedges.
Notes
- For a lighter version, use egg whites or a mix of whole eggs and whites.
- Sun-dried tomato pesto is a great alternative.
- Enhance the heartiness by adding quinoa or brown rice at the base of the bowl.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 375 mg
