Food & Cooking Recipes Breakfast & Brunch Recipes Classic Omelet with Spinach-Basil Pesto By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email 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. Print