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Summer Staple: Skinny Omelette

Fly Feet Skinny Omelette

When you're feelin' a little fancy, here's a fresh twist on an old faithful!  


  • 2 large eggs
  • Pinch of fine grain sea salt
  • Few tablespoons of chopped chives Dollop of pesto
  • Bit of goat cheese or feta
  • Small handful of mixed salad greens


  1. Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color.
  2. In your largest non-stick skillet over medium heat, pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well.
  3. Sprinkle the eggs with some of the chives and let them set - 15 seconds to one minute.
  4. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet.
  5. Spread the pesto across the surface of the omelette and then sprinkle with thecheese and salad greens.
  6. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal.
  7. Season with a bit more salt if needed and serve garnished with a few choppedchives.