Fresh mozzarella is something great. It’s just the right amount of creamy and chewy that melts just right. I could eat just about anything with fresh mozzarella and basil on it.
This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.
Sundried tomatoes are perfect for this recipe because they add a lot of flavor without adding any moisture. To make this lower in fat, replace 1 or 2 of the eggs with an appropriate amount of egg whites.
Caprese Omelet
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients(Makes 1 serving):
- 3 eggs
- 2 Tablespoons chopped sundried tomatoes
- 1/4 cup chopped or shredded fresh mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon freshly chopped basil
- Oil for greasing pan
Method:
- Lightly oil a frying pan over a burner set to medium until the pan is hot.
- In a bowl, gently whisk together the eggs until they’re beaten.
- Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
- Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
- Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
- Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
- Remove from the pan and garnish with freshly chopped basil. Serve hot.
