Tuesday, August 4, 2009
Well, I still have leftover cilantro parsley pesto! So, this morning I put it to some more good use. This time on an omelet:
1/2 C egg beaters
1/2 large tomato, diced
2 tsp cilantro parsley pesto
I sprayed my semi-nonstick pan with olive oil spray. Then over medium heat, I poured the egg beaters in the pan. When the eggs were almost set, I put on the tomatoes and folded in half. I seasoned with some fresh ground pepper, and topped with two tsp. of my seemingly endless supply of cilantro parsley pesto. I served it with 1 cup of blueberries & raspberries for a complete, filling, 2 block zone/paleo breakfast! I felt energized and ready (or not) for the 10am WOD.