80--- Italian Salsa-Stuffed Omelet with Pesto

Here is a fun Italian twist on an omelet.  Leftover pesto from last night? Perfect.  Whip up some Italian Salsa and POOF! A healthy breakfast is served!

Italian Salsa-Stuffed Omelet with Pesto
Serves 2

2 eggs
5 egg whites
2 Tbsp skim milk
1 tsp olive oil
1/2 cup Italian Salsa
2 Tbsp shredded Parmesan cheese
Salt and Pepper, to taste
2 Tbsp pesto (try my Spinach Parmesan Pesto or Arugula Pesto)

Whisk together eggs, egg whites, and skim milk.  Season with salt and pepper.

In a medium nonstick skillet, heat 1/2 tsp olive oil over medium heat and swirl pan so that oil covers the bottom.  Add half of egg mixture to skillet.  While edges cook, use a rubber spatula to scrape edges toward middle of pan and fill remaining spot with liquid egg mixture by swirling skillet.

When eggs begin to cook through, spoon 1/4 cup Italian Salsa (drained of most juices) onto half of egg mixture.  Allow to heat through, 2-3 minutes.  Gently fold remaining half of omelet over salsa-covered half.  Allow to cook additional 2 minutes to seal.

Gently slide omelet from pan onto serving plate.  Garnish with 1 Tbsp pesto and 1 Tbsp shredded Parmesan cheese.

Repeat instructions with remaining ingredients.

Nutrition Info per 1 omelet: 260 calories, 14 g fat (7.5 g monounsaturated, 2 g polyunsaturated), 21 g protein, 10 g carbohydrates, 2.4 g fiber, 339 mg sodium