Spanish Style Omelette with Sundried Tomato Pesto


Breakfast with a Spanish twist!

Prep Time: 10 min.

Cook Time: 20 min.

Serves 4


4 Canyon Bakehouse Plain Bagels, split and toasted
6 eggs
4 tsp water
Pinch of salt and freshly ground pepper 
2 tbsp olive oil
1 cup diced cured chorizo (gluten free)
2 cremini mushrooms, diced
1 green onion, chopped
1/2 cup diced cooked potato 
1 tbsp chopped fresh parsley
1/2 cup arugula
Tomato slices
For the Sundried Tomato Pesto Mayonnaise:
3 tbsp mayonnaise
1 tbsp Sundried Tomato Pesto



  1. Preheat oven to 375°F. Whisk eggs with water, salt and pepper; set aside. Heat half the oil in an ovenproof 8-inch nonstick skillet set over medium heat. Add chorizo, mushrooms and green onions. Cook, stirring often, for 5 to 8 minutes or mushrooms are golden. Stir into egg mixture along with potato and parsley.
  2. Add remaining oil to skillet and pour in egg mixture. Cover and cook for 5 to 7 minutes or until eggs sets around the edges. Place in oven, uncovered, and continue to cook for 8 to 10 minutes or until eggs set.
  3. Spread bottom bagel halves with Sundried Tomato Pesto Mayonnaise. Top with arugula and tomato slices. Cut omelet into pieces. Divide among bagels and cap with top bagel half.
  4. Sundried Tomato Pesto Mayonnaise: Whisk mayonnaise with sundried tomato pesto.

Tip: Make a double batch of the Sundried Tomato Pesto Mayonnaise and use on sandwiches and burgers.