Breakfast Sandwich
Herb omelette breakfast sandwich made with a homemade pistachio pesto, toasted ciabatta with melted mozzarella, tomatoes, avocado and arugula. A simple yet delicious combination of flavors for a weekday breakfast or lunch.
This simple recipe is a go-to when I’m craving a bakery style breakfast with with all my favorite fix-ins.
My 5-minute homemade pesto is one of my favorite condiments to have on hand. Made with fresh basil, pistachios, olive oil, lemon and a few other simple ingredients, it’s a delicious spread to use on sandwiches, wraps or even fish.
Other ways to use pistachio pesto
- With salmon bites
- In freezer-friendly breakfast sandwiches
- For a quick lunch in a wrap
Ingredients you’ll need:
Herb omelette
The delicious herb omelette is made with just eggs, fresh herbs like parsley, cilantro, dill and chives, and salt & pepper
Pistachio Pesto
- basil
- pistachios- I love using spicy, chili roasted pistachios for this recipe
- olive oil
- grated parmesan, or substitute nutritional yeast to keep it vegan
- garlic
- lemon juice
- salt & pepper
Sandwich ingredients
You can use your favorite sandwich fillings, but I love assembling mine on toasted ciabatta with arugula, fresh mozzarella and tomatoes
Soft-scramble Herb Omelette
The herb omelette is such an easy way to elevate your eggs. It’s made with eggs whisked with fresh parsley, cilantro, dill and chives with a pinch of salt & pepper.
You can use any combination of herbs you have on hand. The key is to use a non-stick pan and cook the eggs on a medium/low flame. Pour the eggs into the hot pan and let them cook for about 2-3 minutes before folding in the edges to the center.
Cooking low and slow will result in a soft-cooked omelette without overcooking the eggs.
- Prepare the pistachio pesto in your food processor
- Whisk the eggs in a bowl with the herbs, salt & pepper. Cook on a medium/low flame in a non-stick pan, folding in the edges every couple of minutes until the eggs are cooked through
- Drizzle your bread with olive oil and place the cheese onto on side. Set under the broiler for about 3 minutes to brown
- Assemble the sandwich with the pesto, avocado, eggs, tomatoes, and arugula
This sandwich truly comes together so easily and is the perfect breakfast, lunch or even dinner for the week! I can’t wait for you guys to try it.
Recipes to make with your leftover pesto:
Pistachio Pesto Salmon Bites
Pesto Mozzarella Wraps
Breakfast Sandwiches
Herb Omelette Breakfast Sandwich
Equipment
Ingredients
Pistachio Pesto
- 2 cups fresh basil
- 1/3 cup roasted pistachios
- 1/3 cup olive oil
- 2 tbsp grated parmesan or nutritional yeast
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
Herb Omelette
- 4 large eggs
- 1/2 cup chopped herbs: parsley cilantro, dill and chives
- Salt & pepper
Breakfast Sandwich
- Ciabatta roll or sourdough bread
- 2-4 oz fresh mozzarella
- 1 tomato sliced
- 1/2 avocado sliced
- Arugula
- Salt & pepper
Directions
- Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth. Adjust salt to taste and set aside.
- Crack the eggs into a bowl and whisk together with the herbs and pinch of salt and peppe.
- Heat a non-stick skillet on medium/low heat with a little cooking spray, and pour the eggs in. Let cook for about 3 minutes, then gently fold the edges of the eggs into the center. Cook the eggs for about 7 minutes total until cooked though, folding them in every couple of minutes to create the omelette.
- While the eggs cook, toast your bread. Place the bread onto a sheet pan and drizzle with olive oil, then place the fresh mozzarella slices onto one side of the bread. Set under the broiler for about 2-3 minutes to melt.
- Assemble your sandwich with the pesto, omelette, sliced tomatoes, avocado and arugula with a pinch of salt & pepper
- Leftover pesto can be refrigerated for up to 1 week, or frozen for up to 2 months.
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