Serrano and Red Pesto Omelet Recipe

Ingredients:

• 3 eggs
• 1/4 cup milk
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons of red pesto
• 1/4 cup diced serrano ham
• Chopped fresh parsley for garnish

Instructions:

1. In a bowl, beat together the eggs, milk, and salt and pepper until well mixed.
2. Heat a nonstick skillet over medium-high heat and melt the butter.
3. Add the serrano ham to the skillet and cook for 2-3 minutes or until lightly browned.
4. Pour the egg mixture into the skillet and let cook until the edges begin to set, then lift the edges with a spatula to allow the uncooked egg to flow underneath.
5. When the eggs are almost set, spread the red pesto over the top of the eggs and fold the omelet over in half.
6. Cook for an additional 1-2 minute or until the eggs are cooked through and the pesto is heated.
7. Garnish with chopped parsley and serve hot.

Verdict:

This Serrano and Red Pesto Omelet is a burst of flavor with the salty serrano ham complemented by the tanginess of the red pesto. The eggs are light and fluffy, making for a delicious breakfast or brunch option.

Serving Suggestions:

Serve with some crusty bread or a side salad for a complete meal. A cup of coffee or fresh orange juice would also pair nicely with this dish.