Goat cheese omelet with kale and cilantro pesto

That's what James and I ate this morning for breakfast. I like to stacked the omelet as if they were pancakes.

Ingredients

For the omelet

6 organic eggs, cracked and whipped
3/4 cup grated raw goat cheese such as Alta Dena, my favorite, so yummy
Celtic salt and fresh cracked pepper

For the Pesto

2 cups of cilantro
2 kale leaves
1 medium size tomato
1 medium size garlic clove
1/2 cup extra virgin olive oil
Juice of 1 lime (or more depending how much you like it)
Salt and pepper for seasoning

Directions

For the omelet

Set oven temperature on broil and transfer grill to top position.
Heat up oven proof skillet on medium heat. Add a bit of olive oil to skillet and when skillet is hot add the eggs, when eggs are half way cooked (bottom and edges are starting to set but middle is still giggly) add cheese and transfer skillet to oven
until the cheese is nice and brown. That should take only just a minute or two.

For the pesto

Place all ingredients in your food processor until you obtain a pesto consistence. Adjust seasoning if necessary.

For plating

Place 2-3 pieces of omelet on top of each other in the middle of a plate and top with the pesto. Voila!!