Place the diced tomato, Serrano chile pepper, and green onion into a bowl. Add just enough Balsamic Vinegar to coat (you do not want them swimming in vinegar). Add salt and pepper to taste. Gently stir and then set aside.
In a large bowl, whisk together the eggs, buttermilk, 2 tablespoons pesto, salt, pepper, and some of the grated cheese; set aside.
Add equal portions of egg mixture to each side of the hot omelet pan. Sprinkle a little of the grated cheese onto both sides of the pan and proceed making your omelet. When the edges start to solidify, use a spatula to lift the edge, tilting the pan so the egg mixture runs behind the lifted part but still a bit runny in the center. If needed, reduce your heat a little.
Close the top side of the pan over the bottom, center the pan over the heat and continue to cook until the omelet has puffed up nicely.
Remove the omelet pan from the heat to counter, and using oven gloves, place a dinner plate over the open omelet pan and invert the omelet onto the plate. Cut in half with a metal spatula and place onto serving dishes.
Sprinkle the remaining grated cheese on top of each omelet, then the marinated tomatoes, and then a little pesto.
I served this dish with seedless red grapes from our Farmer’s Market and a grilled Ring Bologna.
Ring Bologna can also be cut into coins and fried in butter or olive oil until it is golden and crisp. Some people prefer to remove the casing prior to cutting, however the casing is edible.
Makes 2 servings.
* Learn how to make a Buttermilk Substitution.
Pesto and Cheese Omelet with Balsamic Tomatoes Recipe: https://whatscookingamerica.net/KarenCalanchini/Omelet_PestoChesse.htm