You must know how happy I am about finding yet another food that tastes good with pesto. For a long time, I had no idea how to make a good omelette. My attempts at omelettes had a way of always turning into scrambled eggs, which are fine when you make them on purpose, but disappointing when you want an omelette. After practicing and watching lots of cooking shows, I am now able to make a successful omelette most of the time. The trick is to use a nonstick pan, don't skimp on the olive oil, and get the oil good and hot before adding the eggs to the pan. This pesto omelette is a good one to get you started if you haven't made an omelette before. If you have made omelettes, it's still worth trying this pesto-ey twist on the traditional eggs and cheese.

2 eggs, cracked into a glass measuring cup and beaten
2 tsp pre-made pesto sauce
1/4 red bell pepper, diced
1 tbsp olive oil

    In a small nonstick skillet, heat the olive oil over medium heat until the oil spreads to coat the pan. Add the eggs, and as they cook stir them gently to scramble them slightly, making sure to maintain a sort of skin that covers the whole surface of the pan. When you have what looks like very runny scrambled eggs interspersed with uncooked egg across the whole surface of the pan, stop. Do not scramble them fully! That's how they turn into scrambled eggs! Allow the eggs to cook without touching them for a minute or two, then gently run your spatula under the edges of the egg to make sure the omelette won't stick to the pan. Spread the pesto sauce across the middle of the omelette, and add the peppers. Then use the spatula to fold the omelette in half so that the pesto and peppers are completely wrappped up in it. Continue to cook for a few more minutes, flipping the omelette if necessary, until both sides have a delicate golden pattern on them. Scoot the omelett onto a plate and enjoy.