- Prep Time:
- 10 min
- Cook Time:
- 3 min
- 2 eggs
- 1 tbsp (15 mL) water
- 1/8 tsp (0.5 mL) pepper
- 1 small focaccia bun
- 1 tbsp (15 mL) light mayonnaise or salad dressing
- 1 tbsp (15 mL) tomato pesto
- 2 tbsp (30 mL) roasted red peppers, well drained and sliced
- 2 tbsp (30 mL) crumbled light feta cheese
- 8 fresh basil leaves
Whisk eggs, water and pepper in small bowl.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cook until set. Remove skillet from heat.
Cut focaccia in half. Spread mayonnaise on bottom half, and pesto on top half. Arrange red peppers over mayonnaise. Top with omelette, feta cheese and basil. Cover with top half of focaccia.
Instead of focaccia, use an onion or cheese bun.