Quick omelette with pesto and tomatoes finished with cream cheese.
3 eggsChicken eggs
15 gCream Cheese
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120 gTomatoes
40 gOnion
15 gPesto
To tasteOlive oil
To tasteSalt
To tasteBlack Pepper
Beat the eggs in a bowl and season with salt and black pepper.
Heat olive oil in a frying pan and cook the chopped onion until soft and translucent.
Add pesto and cook briefly to release its aroma.
Pour the beaten eggs into the pan and scatter the chopped tomato over the surface.
Cover and cook until the omelette is set.
Spread cream cheese over the hot omelette before serving.