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Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by "My Jerusalem Kitchen"

Jul 07, 2013 09:25PM

Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by My Jerusalem Kitchen

Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens

Breakfast, Middle Eastern Inspired, Vegetarian

(Recipe submitted by "My Jerusalem Kitchen")

 Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by My Jerusalem Kitchen

 Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by My Jerusalem Kitchen

 

 Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by My Jerusalem Kitchen

 

 Healthy Omelet Wrap with Pistachio Pesto, Feta & Greens by My Jerusalem Kitchen

 

"Honestly, you could fill this wrap with anything you wanted: make them sweet with jam and powdered sugar, make them spicy with harissa, guacamole and cheese—oh the possibilities!  I've stuffed them with hummus, feta and spinach.  It’s just a really fun new way to eat an omelet.  Enjoy!"

 

Ingredients:  Makes 10 wraps

8 whole eggs

250 g egg whites (about 10 egg whites)

pinch of sea salt

3 tablespoon of fresh dill; chopped

olive oil for pan

1/4 cup crumbled feta cheese (optional  preference)

lettuce, spinach, kale or any assortment of greens you love (washed and dried)

pomegranate seeds for garnish  *optional

 

pistachio pesto:

1/2 cup shelled & unsalted pistachios, ground

1/2 cup basil, finely chopped

3/4 teaspoon salt

1 garlic clove, finely minced

3 tablespoons parmesan cheese, grated

3 tablespoons olive oil

Place your pistachios in a grinder (food processor or clean coffee grinder) until they become a powder. If you don’t have one, and don’t mind a nuttier pesto, you could probably just put them in a plastic bag and smash it with a pan a few times.  Chop your basil finely and add it to the ground pistachios. Add the garlic and Parmesan cheese and give the mix a few stirs. Add the olive oil and stir until it reaches a spreadable consistency.  Taste the mixture and if it needs salt, add accordingly—some Parmesan cheeses are incredibly salty.  Best after it has sat in the fridge overnight, but you can eat it right away.

How to do it:

Whisk together the eggs, egg whites and salt until combined well and then add the dill and give it another quick whisking.  Over low-med heat, place about 1/2 tsp of olive oil into a medium-sized frying pan.  If you do two frying pans at once, you’ll save a lot of time.  Using olive oil, take a paper towel and spread all around the edges of the pan.  Pour about 1/4 cup of egg mixture (less is more because we want these thin and crepe-like) into the frying pan and swirl it around the pan so that it spreads out evenly.  Look how thin these get:

It could take anywhere from 30 seconds to a minute for the eggs to set, but once the edges of the omelet separate from the pan you’ll want to flip it over carefully with a spatula.

Give it another 30 seconds or so on the other side and gently transfer the omelet to a cutting board, silicon baking sheet or large plate.

Once you’ve passed that test, place an omelet onto a plate (pretty side down), spread about 3/4 tbsp of pistachio pesto down the center and then sprinkle or crumble some feta down the center.  If your pesto isn’t spreading well, you can add a tiny bit of water to it, starting 1 teaspoon at a time. Then place your leaves down the center, leaving a little bit of green peaking out of the opening and saying hello to the world.

From the top, tightly roll the omelet and cut it in half on a diagonal. Garnish with pomegranate seeds or something else that looks nice. Enjoy!

  

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