Description
Indulge in this flavorful Goat’s Cheese & Pesto Omelette Lunch Bowl, a Mediterranean-inspired dish that combines the creamy richness of goat’s cheese with the vibrant flavors of basil pesto, cherry tomatoes, and avocado. This vegetarian and gluten-free meal is perfect for a quick and satisfying lunch.
Ingredients
Scale
Egg Mixture:
- 3 large eggs
- 2 tablespoons milk
- Salt and black pepper to taste
Additional Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 1/4 cup crumbled goat’s cheese
- 1/2 cup cherry tomatoes (halved)
- 1/2 avocado (sliced)
- 1/2 cup mixed greens or arugula
- 1 tablespoon toasted pine nuts (optional)
Instructions
- Egg Mixture: In a small bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Cooking: Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook undisturbed for 1–2 minutes until the edges begin to set. Gently push the edges toward the center with a spatula, allowing uncooked egg to flow outward. Once the omelette is mostly set, dollop the pesto over one half and sprinkle with goat’s cheese. Fold the omelette in half and cook for another minute until the cheese is slightly melted.
- Serving: Slide the omelette into a serving bowl. Arrange cherry tomatoes, avocado slices, and mixed greens around the omelette. Sprinkle with pine nuts if using. Serve warm or at room temperature.
Notes
- You can substitute goat’s cheese with feta or a dairy-free alternative.
- Add grilled chicken or quinoa for extra protein and make it a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 390mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 330mg