Rolled omelette with pesto: an easy and fast summer recipe of which, if you love pesto, you will love. I am a big fan of HOMEMADE GENOESE PESTO and in summer I plunder the basil plants and prepare it very often. I use it a lot in the kitchen, not only for the traditional pasta with pesto, but also in salads, to prepare delicious Lasagna, a COLD PASTA SALAD, on mozzarella and in pizzas and focaccia.
The video recipe of the omelette with pesto
Chatting with a Ligurian friend, I learned that the pesto is yummy in the omelette. Said, done. I prepared the omelette with pesto. But I was not satisfied with a simple omelette. I rolled it up and stuffed it with pesto and stringy cheese. A delight. Very simple to prepare, as you can see in the VIDEO RECIPE on my YouTube channel,
Few suggestions: better, Much better, use a homemade pesto. The scent of fresh basil does not beat, you will know what ingredients you use and so you can also adjust the amount of oil. If you want to make the rolled omelette, used for the filling a fresh or semi-aged cheese but not spun paste (like mozzarella), because it releases too much liquid in cooking. They are perfect a fresh Asiago Dop, a scamorza, a caciocavallo or provolone not seasoned.
The rolled omelette with pesto is good both hot and cold, it is a substantial single dish and it will be enough to prepare a green or tomato salad for a delicious and quick lunch. Remember, if you store the pesto in the refrigerator covered with extra virgin olive oil, you can safely store it for 4.5 days. So you just have to try. And if you feel like trying alternative pesti, have a look at all my PESTO RECIPES. Have a good day!
120 grams of pesto genovese
40 grams of shredded PDO parmigiano Reggiano
20 grams of grated pecorino romano DOP
salt and pepper, to taste
extra virgin olive oil, to taste
200 grams of fresh Asiago DOP or other cheese
The recipe for rolled omelette with pesto is very simple. If you have decided to follow my advice and prepare the Genoese pesto at home, follow the RECIPE explained step by step on the site also in VIDEO. Then look at the VIDEO RECIPE of the rolled omelette to understand the procedure well, which is not difficult at all.
Break the eggs in a large bowl, beat them quickly with a fork, add salt and pepper to taste. Also add the grated cheese: I suggest you mix Parmigiano Reggiano and Pecorino Cheese. Beat again for a few minutes, in order to create a homogeneous compound, then combine 3-4 teaspoons of pesto, equal to about half of the amount indicated in the recipe. Mix the pesto with the egg mixture.
Put in a large pan the extra virgin olive oil. Heat and pour the mixture for the omelette. As the eggs begin to firm up, try to evenly distribute the mixture in the pan, as you see in video recipe. After 5-6 minutes of cooking, distribute on about half of the omelette the diced cheese. Then add a few tablespoons of pesto. Start rolling the omelette on itself as you see in the video recipe.
When it is completely rolled up cook over very low heat for about 5 minutes. Then turn the omelette (the only moment of suspense of the recipe, you can use a lid or a plate) and cook it on the other side for another 4-5 minutes, until the cheese is melted and the egg firmed. Put the rolled omelette with pesto in a serving dish, cut into slices and serve hot. It is also excellent warm or cold, but of course the cheese will no longer be stringy. Bon appétit!