Food & Cooking Recipes Breakfast & Brunch Recipes Classic Omelet with Spinach-Basil Pesto Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 28, 2016 Rate PRINT Share Close Servings: 1 If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs. Ingredients 1 teaspoon extra-virgin olive oil 3 eggs, whisked Coarse salt and freshly ground black pepper 1 tablespoon Spinach-Basil Pesto Directions Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan. Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown). Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more. Originally appeared: Whole Living, March 2012 Rate It PRINT