Pesto Egg White Omelet With Goat Cheese

This low-carb, protein-packed egg white omelet is filled with hearty chicken, tangy goat cheese, and herbaceous pesto.

One day, many years ago, I was wandering the book section at a thrift store when I came across a book that would change my life. It was simply titled Pestos! by author Dorothy Rankin. It’s a simple book of pesto recipes, but it encompasses so many types of pesto I never knew existed. Since I bought that tiny book, not a month has gone by that I haven’t thought about it or used it in some way, and my freezer has never been the same. (It’s full of frozen cubes of pesto.)

Pesto is a way of life, and I’m a firm practitioner. I put pesto on (and in) all kinds of things: crusty bread, vegetable soups, grilled fish, salad dressings, and of course, big plates of pasta. But lately, I’ve been toying around with incorporating my pesto into my breakfast dishes, which are nearly all egg-based. Have you ever considered putting pesto in an omelet? I did just that the other day, and I will certainly be doing it again.

This egg white omelet recipe is crowned with pesto, which melds with the chicken breast, soft goat cheese, and sun-dried tomatoes to create a true masterpiece of a breakfast. The tangy cheese and the acidity of sun-dried tomatoes add flavor to the chicken, and the pesto provides a huge pop of fresh basil brightness. If this dish doesn’t start your day out right, you should probably go back to bed. Just kidding; maybe try having another cup of coffee.

Is This Pesto Egg White Omelet With Goat Cheese Healthy?

This dish is very healthy! Egg whites are full of protein and low in fat, and the addition of a single whole egg provides color and flavor without adding a ton of extra fat. Chicken breast is generally healthy and protein-rich, though whether it’s truly healthy will somewhat depend on how you cook the chicken breast. Goat cheese provides some protein, fats, and other nutrients. Pesto is nutrient-dense, as it contains lots of fresh basil, garlic, pine nuts, and cheese, and it’s typically made with an olive oil base, which contributes healthy fats. But store-bought pesto comes in lots of different varieties, so do check the label.

Overall, this recipe is a solid breakfast, with plenty of healthy calories, protein, and fat to keep you satiated until your next meal. It’s considered low-carb, and it’s gluten-free. To make it dairy-free, use vegan pesto and dairy-free soft cheese.

Making Your Own Pesto

As I learned from the book I mentioned earlier, pesto is more than just basil paste! You can make your own pesto very easily, too, and I highly recommend doing so. Not only is it cheaper than store-bought pesto (especially if you have an herb garden), but it tastes so much better. I’ve truly been spoiled by homemade pesto, to the point where the store-bought stuff doesn’t work for me.

To make your own basil pesto, simply add two cups fresh basil leaves, two large garlic cloves, a half cup of fresh grated Parmesan, two tablespoons of grated Romano, a quarter cup of pine nuts or walnuts, and salt and pepper (to taste) to a food processor. With the processor running, slowly add a half cup olive oil. When it reaches the consistency you want, turn it off, and adjust salt and pepper. Voilà!

To freeze pesto, pack it into ice cube trays and flash-freeze until solid. Then, transfer the cubes to a freezer-safe ziplock bag. Pesto keeps in the freezer for about two months.

Serving Suggestions

This omelet is plenty enough for a one-person breakfast. But if you’re splitting it up with other people, definitely cook up some side dishes. I love adding these Air-Fryer Breakfast Potatoes to this omelet plate because the potatoes are also good with a little pesto on top! Or, these Potato Pancakes with a dollop of sour cream are an excellent side.

If you’re serving this for a brunch, don’t forget to pair your omelet masterpiece with a mimosa!

Recipe