Pesto Omelet

• 1/3 cups Egg Whites, About 3 Egg Whites
• 1 Large Egg
• Salt And Pepper
• 1/4 cups Cooked Chicken Breast, Cut Into Small Cubes
• 2 Tablespoons Goat Cheese Crumbled
• 1 Tablespoon Sun-dried Tomatoes, Not Canned In Oil, Packed
• 1 Tablespoon Pesto, Of Choice
• Fresh Basil, For Garnish

1. Spray a small 8-inch pan with cooking spray and heat on medium-low heat for 2 minutes.
2. While the pan heats, whisk together egg whites and egg and add a pinch of salt and pepper. Pour egg mixture into the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until omelet is just set, about 3-5 minutes-you don't want the bottom to become too brown!
3. Spread chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few seconds so the goat cheese gets warm and melty.
4. Spread pesto on top of the omelet and sprinkle with fresh basil. Devour.

egg whites, egg, salt, ubc, goat cheese, tomatoes, pesto, fresh basil

Taken from tastykitchen.com/recipes/breakfastbrunch/pesto-omelet/ (may not work)