Fresh for Brunch!
A couple of days ago we finally pruned our basil plant we’ve been growing for months and ended up with the biggest batch of fresh basil we’ve ever seen. Naturally, pesto has been on the menu all week long.
We slathered it on grilled chicken with cauliflower mash, lime marinated skirt steak with the family and even stuffed it into our morning eggs, creating a sort of Italian/Greek pesto keto omelette.
It’s rare that we actually make an omelette; we usually opt for sunny side up and those delicious runny yolks. But for this recipe, we wanted a more even and fluffy consistency. We also wanted to stuff our eggs with pesto and feta cheese. The end result was a delicious, delicate, salty and herby pesto omelette. Fresh doesn’t even begin to describe it and we can’t think of a better summer brunch idea. (Ok, low carb eggs benedict is a close contender!)
Check out how to make your own basil pesto in our 5-minute recipe. If you’ve only got store-bought, that works for this breakfast too!
To add even more flavor to this dish, keep the Greek vibe going by adding olives or mushrooms to your pesto omelette. Enjoy breakfast!
If you loved this recipe and are looking for another delicious version, check out this low carb Greek omelette from Primal Edge Health!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
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