Pesto omelet

For ➊
3 egg whites
1 large egg
salt & pepper
35 g cooked chicken breast, into small cubes,
2 tbs goat cheese, crumbled
1 tbs sun-dried tomatoes, packed (dip off all oil)
1 tbs pesto, green or red
fresh basil

Spray a small 10 cm pan with cooking spray and heat on medium-low heat for 2 m.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 m, you don’t want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few s so the goat cheese gets warm and melty.

Spread the pesto on top of the omelet and sprinkle with fresh basil.