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Herb Omelette Breakfast Sandwich

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Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment

Ingredients

Pistachio Pesto

  • 2 cups fresh basil
  • 1/3 cup roasted pistachios
  • 1/3 cup olive oil
  • 2 tbsp grated parmesan or nutritional yeast
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • Pinch black pepper

Herb Omelette

  • 4 large eggs
  • 1/2 cup chopped herbs: parsley cilantro, dill and chives
  • Salt & pepper

Breakfast Sandwich

  • Ciabatta roll or sourdough bread
  • 2-4 oz fresh mozzarella
  • 1 tomato sliced
  • 1/2 avocado sliced
  • Arugula
  • Salt & pepper

Directions

  1. Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth. Adjust salt to taste and set aside.
  2. Crack the eggs into a bowl and whisk together with the herbs and pinch of salt and peppe.
  3. Heat a non-stick skillet on medium/low heat with a little cooking spray, and pour the eggs in. Let cook for about 3 minutes, then gently fold the edges of the eggs into the center. Cook the eggs for about 7 minutes total until cooked though, folding them in every couple of minutes to create the omelette.
  4. While the eggs cook, toast your bread. Place the bread onto a sheet pan and drizzle with olive oil, then place the fresh mozzarella slices onto one side of the bread. Set under the broiler for about 2-3 minutes to melt.
  5. Assemble your sandwich with the pesto, omelette, sliced tomatoes, avocado and arugula with a pinch of salt & pepper
  6. Leftover pesto can be refrigerated for up to 1 week, or frozen for up to 2 months.