Before summer ends, I want to enjoy my homemade pesto sauce as much as possible. Today I used pesto sauce as a filling in my omelette and served with avocado, tomato, asparagus, and mushroom. My kids loved this breakfast idea!

Ingredients: 

Preparing Pesto: 

• 2 cups fresh basil leaves, stems discarded
• 4 cloves of garlic
• 1 tablespoon lemon juice
• ½ cup grated parmesan cheese
• ½ cup pine nuts (or walnuts)
• 1 teaspoon black pepper, crushed
• ½ cup extra virgin olive oil
• Salt as needed
• Preparing omelette: 
• 3 eggs, beaten
• 2 teaspoons pesto sauce
• 1 teaspoon zaatar
• Cooking oil
• Sea salt as needed

Garnishing (optional): 

• 4-5 asparagus (stir fry lightly)
• 6-8 brown mushrooms (stir fry lightly)
• 2 hash browns (shredded potato patties)
• 1 ripe tomato, large size, sliced
• 1 avocado, deseeded
• 4-5 fresh basil leaves

Method: 

In the blender add basil leaves, garlic, parmesan cheese, pine nuts, black pepper, sea salt, extra virgin olive oil, and lemon juice. Blend all the ingredients to form a smooth basil sauce.

Heat oil in a large heavy skillet over medium heat. Pour the egg mixture into the skillet. Cook until it gets cooked on the top. At this point flip the omelette. Then quickly spread pesto sauce, tomato, and basil leaves as an even layer. Then immediately fold and let it cook until the egg sets and sticks to the pesto sauce. Transfer onto a serving plate and garnish with asparagus, mushrooms, avocado, and hash browns. Season with zaatar and sea salt.