Pesto Omelet Recipe

Prep eggs

Crack the 3 eggs into a medium bowl. Add 2 teaspoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until uniformly combined and slightly frothy (about 30 seconds).

Prep fillings

Halve the cherry tomatoes and tear or thinly slice the mozzarella. Have 2 tablespoons pesto measured and ready.

Cook omelet

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour the beaten eggs into the skillet and gently swirl to create an even layer. Let eggs cook undisturbed for about 45–60 seconds until the edges begin to set.

Add fillings and finish

When the top of the eggs is still slightly wet but not runny (about 30–45 seconds more), spoon 1½ tablespoons of pesto across one half of the omelet. Scatter halved cherry tomatoes and the mozzarella evenly over the pesto. Use a spatula to gently fold the empty half over the filling. Cook another 30–45 seconds to warm the fillings and melt the cheese (cover pan briefly for faster melting if desired). Slide the omelet onto a plate and season with a pinch of salt and a grind of black pepper. Reserve 1/2 tablespoon pesto for toast.

Prep potato

Grate the peeled russet potato using the large holes of a box grater. Transfer the grated potato to a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (important for crispness).

Mix and shape

Place the dried grated potato in a bowl. Add 1 tablespoon chopped green onion, 1 teaspoon flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine. Form the mixture into one large patty or two smaller patties about 1/2 inch thick.

Fry

Heat a 10–12 inch skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When the oil is shimmering, add the potato patty(ies). Press down gently with a spatula to flatten. Cook without moving for 4–6 minutes until deeply golden and crisp on the bottom. Flip carefully and cook the second side another 4–5 minutes until crisp and cooked through. If the exterior browns too quickly, reduce heat slightly.

Finish

Optionally add 1 teaspoon butter to the pan in the last minute and spoon the melted butter over the hash brown for flavor. Transfer to a plate lined with paper towel and keep warm while finishing the omelet and toast.

Toast bread

Toast 2 slices of bread to your preferred doneness using a toaster or under a broiler. Spread about 1 tablespoon butter evenly on the hot toast.

Add pesto & garnish

Spread the reserved 1 teaspoon pesto over one or both slices of toast (or serve on the side). Place the omelet on the plate alongside the hash brown and toast. Garnish with the optional fresh basil leaves and serve immediately.