Roasted Tomato and Pesto Omelet

Omelet-4A few weeks after I started taking anti-gravity Pilates, my instructor Josh told us we were going to add something new to our routine: swinging, or “swooshing.” We stood with the hammocks in front of us, resting right at the hip crease, and walked forward until the hammock was tense.  Then we rose on to our toes and walked forward more, until we thought we couldn’t go any further, and then we tried to go further. And further and further, until we were all standing like giraffes, or the figurines on the bow of a ship, leaning forward with flat backs and straight legs, our arms stretched behind us to grip the hammock.

On the count of three, we were all to lift our feet and let ourselves fall backwards, flying like Peter Pan, if Peter Pan were getting a very intense hip flexor massage.

But I just couldn’t do it. I stood in that awkward forward diagonal, willing myself to pick up my feet, but my toes remained glued to the floor. I pleaded with myself and tried to be reasonable: the physics of it all showed that there was no way I would hit the floor, and I knew the hammock was secure. I just couldn’t get past the fear.

Eventually, I did “learn to fly,” and enjoyed the freedom (and that very intense massage that came with it). I’m not even sure how I got over the fear, just like I’m not sure how I got over my fear of making an omelet.


Roasted Tomato and Pesto Omelet

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Serves 2

Roasted Tomato and Pesto Omelet

Omelets don't have to be scary -- they are actually pretty easy to make! But if you do have trouble, don't worry; just turn it into a scramble. It will still be delicious!

For this omelet, I defrosted some cherry tomatoes that I had roasted and frozen this summer. If you don't have roasted cherry tomatoes, you could also use halved fresh cherry tomatoes.


  • 4 eggs
  • 1 tablespoon milk
  • Salt and pepper, to taste
  • 2 ounces goat cheese
  • 2 tablespoons basil pesto
  • 2 tablespoons roasted cherry tomatoes (see note), plus more for topping
  • Butter or oil, for the pan


  1. Heat a skillet over medium heat. While it is warming up, whisk together the eggs and the milk in one bowl. Season to taste with salt and pepper.
  2. In a second bowl, mash the goat cheese and pesto together with a fork, then stir in the tomatoes. The cheese and pesto don't need to be completely blended; you just want them mixed a bit and broken up enough that you don't have one big clump of filling in your omelet.
  3. Melt a pat of butter (or a drizzle of vegetable oil) in the skillet, swirling the pan so the entire bottom is greased.
  4. Add the eggs and quickly push the eggs from one edge of the pan to the other with a spatula. Tilt the pan so the uncooked eggs hit the hot surface of the pan. Keep pushing the eggs towards the middle of the pan as you tilt it. But as soon as there is no more liquid egg running (this will be quick, probably less than a minute!), lay the skillet flat on the burner and pat the eggs into an even layer in the bottom of the pan.
  5. Spread the filling in a line across the middle of the omelet. Fold one-third of the omelet over the filling, and turn off the heat. Turn the omelet out onto a plate, unfolded side first, flipping it so that the omelet is folded into thirds, seam-side down. Top with additional cherry tomatoes and serve warm.

Thank you to OXO for sending me their Egg Beater and Flip & Fold Omelet Turner for review– they made my omelet making adventures go much more smoothly.  I was not otherwise compensated for this post, and all opinions are my own.