Parmesan Pesto Omelette

Back in February, I flew to D.C. one weekend to visit my law school friends, their adorable new baby boy, and their spunky miniature dachshunds.  I had a great time catching up with my friends and trying to hold the baby in the least awkward manner possible.  He’s one of the cutest kids I’ve ever seen and all I wanted to do was give him giant hugs, but I get nervous around fragile human beings and can’t hold a baby for the life of me.  Exhibit A: My college graduation, from which I have a photo of me holding my cousin’s daughter; I look anxious and she’s sliding off my lap, looking downright uncomfortable.  Exhibit B: Last summer, when a coworker brought in his baby daughter; I held her at arms-length, under her armpits, with her feet dangling in the air.  That didn’t last long.  So it’s definitely a testament to my friends’ son that he remained cheerful in my presence.  And for the sake of my future kids, I hope I figure out the mystery of holding babies by the time they arrive.

My friends are also food-lovers, so it was no surprise that the weekend was full of good eats: a Mexican feast which defeated four girls as we sat at the table realizing that we had drastically over-ordered; a delicious mac ‘n cheese and carrot cake from Founding Farmers; a thick birthday cake milkshake that I managed to slurp down even though I was stuffed to the brim; and on my last day, an eye-opening omelette that I rushed to recreate the second I got back home.

We had brunch at Le Pain Quotidien, already a favorite restaurant of mine for their addictive Brunette spread (which, in my apartment, never makes it onto bread because I tend to consume the entire thing straight out of the jar).  That day, I was torn between the wild mushroom omelette and the parmesan and pesto omelette.  I love mushrooms but the server said to go with the latter,  so I did.  When it showed up on my plate as an egg folded over on itself, topped with pesto, diced tomatoes, and shaved parmesan, I was bewildered and slightly disappointed because in my mind, an omelette should be stuffed.  But as soon as I took a bite, all negative thoughts flew out the window.  Literally, exclamation marks fired off in my brain and all I could think about was how good it was.  The herbiness of the pesto and the cheesy saltiness of the parmesan combined synergistically to take a deceptively simple dish to new heights.  It’s rare that I think of a dish as a revelation, but this one definitely was.

Parmesan Pesto Omelette

Inspired by Le Pain Quotidien

Serves 1

This dish is ridiculously easy and can be whipped up in minutes.  Served with a side of lightly dressed greens, it’s perfect for brunch or a light dinner.  And it’s not too filling, which means you have room for dessert!  (Who was I to turn down Le Pain Quotidien’s raspberry tart?)

2 eggs

1/4 medium tomato, diced

1-2 tablespoons pesto

Shaved parmesan

Salt and pepper

Olive oil, butter, or cooking spray

Coat a pan with olive oil, butter, or cooking spray.  Warm up over medium heat.

Whisk eggs and season with salt and pepper.  Pour eggs into pan and let stand for 1-2 minutes.  When eggs are firm enough so that you can lift the edges without any trouble, use a spatula to fold the egg over on itself.  Flip and let cook for another 30 seconds to 1 minute.

Slide eggs onto plate.  Spread pesto over eggs, then sprinkle diced tomatoes, then shaved parmesan.

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