Herb Omelette Breakfast Sandwich with Pistachio Pesto and Fresh Veggies Recipe
This Herb Omelette Breakfast Sandwich combines a vibrant pistachio pesto with a fluffy herb-infused omelette, fresh mozzarella, ripe tomatoes, creamy avocado, and peppery arugula on toasted ciabatta or sourdough bread. It's a flavorful, hearty breakfast option that is both satisfying and fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pistachio Pesto
- 2 cups fresh basil
- 1/3 cup roasted pistachios
- 1/3 cup olive oil
- 2 tbsp grated parmesan or nutritional yeast
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
Herb Omelette
- 4 large eggs
- 1/2 cup chopped herbs: parsley, cilantro, dill, and chives
- Salt & pepper to taste
Breakfast Sandwich
- Ciabatta roll or sourdough bread
- 2-4 oz fresh mozzarella
- 1 tomato, sliced
- 1/2 avocado, sliced
- Arugula
- Salt & pepper to taste
Instructions
- Prepare Pistachio Pesto: Add fresh basil, roasted pistachios, olive oil, grated parmesan or nutritional yeast, garlic cloves, lemon juice, salt, and black pepper into a mini food processor or blender. Blend until smooth, then adjust salt to taste and set the pesto aside.
- Make Herb Omelette: Crack the eggs into a bowl, whisk in the chopped herbs along with a pinch of salt and pepper. Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray. Pour in the egg mixture and cook for about 3 minutes. Gently fold the edges toward the center. Continue cooking and folding every couple of minutes for a total of about 7 minutes until the omelette is fully cooked and fluffy.
- Toast and Broil Bread with Mozzarella: While cooking the omelette, place the ciabatta or sourdough bread on a sheet pan. Drizzle with olive oil and top one side with fresh mozzarella slices. Place under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
- Assemble Sandwich: Spread a generous layer of pistachio pesto onto the bread. Add the herb omelette, sliced tomato, avocado, and arugula. Season with a pinch of salt and pepper to taste. Close the sandwich and serve immediately.
- Storage Tip: Leftover pistachio pesto can be stored refrigerated for up to 1 week or frozen for up to 2 months for future use.
Notes
- Use fresh herbs for the best flavor in the omelette.
- If you prefer a vegan version, replace eggs with chickpea flour batter and use nutritional yeast instead of parmesan.
- Adjust the level of herbs in the omelette based on your preference.
- Be careful when broiling the bread to avoid burning the cheese.
- The pesto can be made ahead to save time in the morning.
