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5-Minute Dinner: Goats’ Cheese & Pesto Omelette Recipe

Don’t be tempted to cheat when you’re pushed for time – whip up this low-carb omelette instead.

You can make this omelette in minimal time and with just a few basic ingredients that all pack a punch. Tangy goats’ cheese pairs perfectly with punchy pesto, so you will get strong flavours from just a small portion of each.

Feel good knowing that you’re getting a big portion of greens on your plate along with 35g of protein.


  • 3 whole eggs
  • 2 egg whites
  • 30g goats’ cheese
  • 50g asparagus tips, halved
  • 5 cherry tomatoes, halved
  • 100g kale, chopped
  • 1/4 red pepper, sliced
  • 1 tsp butter
  • 1 tsp pesto
  • 1 tsp fresh thyme leaves
  • sea salt and black pepper


  1. In a jug or bowl, whisk the eggs and egg whites together and season with salt and pepper.
  2. Heat the butter in a pan and add the kale and asparagus, and gently fry for 2-3 minutes.
  3. Next, add the tomato halves and cook for a further 2 minutes.
  4. Pour over the egg mix and allow to cook for 2 minutes, so that the bottom sets but the top is still quite runny.
  5. Break up the goats’ cheese into small pieces, and scatter over the top of the omelette.
  6. Sprinkle over the fresh thyme leaves and place under a hot grill to finish for 3-4 minutes, until the omelette is fluffy and golden brown.
  7. Top with pesto and serve.


Calories: 456 Carbs: 7g Fat: 32g Protein: 35g

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