California Breakfast Crepe

Ingredients

• 2 each eggs
• 1 pinch Salt and pepper
• 1-2 teaspoons olive oil optional
• 2 teaspoons Pesto sauce prepared
• 2 tablespoons Avocado diced or mashed
• 1/4 cup tomatoes heirloom
• 1/2 cup sprouts optional

Instructions

1. In a small bowl whisk the eggs, salt, and pepper together until well mixed.
2. Heat a large nonstick skillet or crepe pan over medium. (If you don[t have a safe non-stick pan, use the bottom surface of the your largest saute pan very lightly coated with olive oil)
3. When the is well heated, pour in the eggs and swirl the contents until they coat the entire bottom surface of the pan very thinly.
4. When the egg sets (20 seconds to 1 minute depending on the size and heat of your pan), loosen the bottom with a large spatula and slide it very carefully onto a large flat platter in one large piece.
5. Immediately spread your egg “crepe” evenly with the pesto and avocado (thin them out slightly with a little warm water first if they are too thick to spread easily.)
6. Cover evenly with the tomatoes and sprouts, if using, and gently roll the omelet up away from you like a cigar. Slice it in half with a sharp knife and serve immediately.