White and green plate with an omelette filled with pesto and chicken. Some basil leaves sit on top.

Pesto Chicken Omelette

Pesto is one of those things that seems common but rarely is. Especially the freshly made stuff. Yet it’s arguably one of the best flavour combinations in the history of Italian cuisine.

If you have the ingredients on hand, do yourself the favour of making it from scratch for this omelette (or any recipe for that matter).

Having said that, there is a lot of good quality stuff found pre-made. And in a pinch, the jarred stuff will work fine here. This omelette is too good to skip just because you don’t have fresh pesto on hand.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

For the Omelette

  • Olive Oil
  • 1 Egg, beaten
  • A few small balls of Bocconcini, torn into pieces (shredded Mozzarella will work fine)
  • 1/4 cup Chicken, shredded
  • 1 tbsp Pesto

For the Pesto

  • 1 cup Basil Leaves
  • 1/4 cup Pine Nuts, toasted
  • 1 small Garlic Clove
  • 1 tbsp Lemon Juice
  • 2 tbsp Parmesan Cheese, grated
  • 2 tbsp Olive Oil
  • Salt & Pepper, to taste
  1. For the pesto, combine all ingredients in a food processor and blend into a smooth paste. Add more olive oil if desired. Adjust for seasoning with salt and pepper.
  2. For the omelette, warm chicken in a pan. Once warmed through, stir in pesto, season, and remove from heat.
  3. Heat a little oil on medium-low and add egg. Carefully place bocconcini over the egg, being careful not to tear the egg.
  4. After around 30 seconds, add the chicken mixture and continue cooking for another 30 seconds.
  5. Fold in preferred style and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *