Herb omelette with olive pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the pesto, roughly chop the olives. Wash the basil, shake dry and remove the leaves. Peel garlic and shallot, dice coarsely. Blend the prepared ingredients with olive oil and vinegar using a hand blender.

2. 2

   Season to taste with salt and pepper.

3. 3

   For the omelettes, first wash and shake dry parsley, oregano and chives, then chop finely or cut into small rolls. Beat the eggs in a large mixing bowl. Season with 1 teaspoon salt and 1 pinch of pepper.

4. 4

   Wash the apples and cut out the core with an apple corer. Cut or slice apples into approx. 3 mm thick rings. Put them into a large pot. 1⁄2 Add l water, sugar and lemon juice and bring to the boil. Simmer at low heat for about 2 minutes. Take the puff pastry out of the fridge for 5-10 minutes. When the apple rings are soft and pliable, drain them and let them cool down on kitchen paper, peel onion and garlic. Chop the onion finely. Finely chop the garlic. Wash basil, shake dry, remove leaves and chop coarsely.

5. 5

   Heat oil in portions in a coated pan with lid. Pour in half the egg mixture. Leave to set at low heat for approx. 2 minutes. Crumble half of the feta over it and let it simmer on a low heat for about 5 minutes.

6. 6

   Once the underside is browned, slide the omelette onto a plate using a spatula. Bake a second omelette in the same way. Serve immediately sprinkled with olive pesto and the rest of the herbs.

Nutrition Facts

KCAL
470 kcal

CARBS
3 g

FATS
40 g

PROTEINS
20 g