Ingredients
Scale
- 4 large eggs
- 4 tablespoons pesto
- 2 teaspoons vegetable or canola oil
- 1 cup shredded mozzarella cheese
- 8 slices whole wheat bread
Instructions
- Whisk 1 egg and 1 tablespoon pesto together in a small bowl.
- Heat 1/2 teaspoon of oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan so the egg spreads evenly.
- Cook for about 1 minute. Use a rubber spatula to gently pull the cooked egg away from the edges, allowing any uncooked egg to flow underneath.
- Fold the edges of the omelet inward to form a square that fits the bread.
- Transfer the omelet to a plate.
- Place one slice of bread in the pan and top with 2 tablespoons of shredded mozzarella.
- Place the omelet on top of the cheese. Add another 2 tablespoons of cheese and top with a second slice of bread.
- Cook for about 1 minute on each side, or until the bread is golden and the cheese is melted.
- Repeat with the remaining ingredients to make 4 sandwiches.
- Slice and serve warm.
Notes
- Keep the omelet thin: A thinner omelet folds neatly and fits between the bread without making the sandwich too bulky.
- Watch the heat: Medium heat gives the bread time to become golden while the cheese melts.
- Don’t skip the cheese: The mozzarella helps hold everything together and gives the sandwich its delicious melty texture.
- For picky eaters: Keep the pesto light or serve the pesto separately for dipping.
