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Rachel Allen's Baked Pesto Omelette

Rachel Allen's Baked Pesto Omelette
Brighten up breakfast with this baked omelette. Rachel Allen uses Sacla' Sun Dried Tomato Pesto, gruyere and thyme to create layers of subtle red, and Sacla' Classic Basil Pesto with sharp Parmesan for green. A colourful start to any day.

Cook Time

30 mins




For the tomato and thyme layers:

For the Basil Pesto layer:

How to make the recipe

  1. First, preheat an oven to 180°C/fan oven 160°C
  2. Line the base of a 12-inch loaf tin with parchment paper
  3. For the tomato and thyme layers, whisk the eggs in a bowl with the milk, chopped thyme and the tomato Pesto and season
  4. Place a large frying pan on a medium heat and add the olive oil. Swirl the pan so that the oil is covering the base then pour in the whisked egg mixture. Stir for about 3-4 minutes until you have a softly scrambled egg mixture. Tip half of it into the lined loaf tin, keeping the remainder for later
  5. Scatter over the grated Gruyere cheese and press down gently to flatten it
  6. Next, make the Basil Pesto layer. Whisk the eggs in a bowl, add the milk and Basil Pesto, and then season to taste
  7. Place a clean frying pan on a medium heat, add the olive oil, swirl and then pour in all the basil egg mixture. Cook as before so that you have a softly scrambled egg and tip into the tin, over the cheese pressing it gently to even it out
  8. Scatter the grated Parmesan over the top then layer with the remaining tomato eggs, making sure to flatten everything out. Cover with a layer of parchment paper
  9. Place the tin it in a small roasting tray, half filled with boiling water. This is your bain marie, which will stop your omelette drying out whilst it’s cooking
  10. Cook in the bain marie in the preheated oven for 15-20 minutes, until set. It should have a gentle spring in the centre when pressed with your finger, and a skewer will come out clean
  11. Remove from the oven and turn out onto a serving plate. Serve warm or at room temperature with crusty bread