Spanish Style Omelette with Sundried Tomato Pesto
Breakfast with a Spanish twist!
Prep Time: 10 min.
Cook Time: 20 min.
- 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.
- 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.
- 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.
- 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.