Food & Cooking Recipes Breakfast & Brunch Recipes Classic Omelet with Spinach-Basil Pesto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print