Caprese Omelets with Mozzarella, Tomato and Basil

Caprese salad is a fresh combination of mozzarella, basil and tomato. So I was thinking... why not stuff those same ingredients into my breakfast omelet?! Success! If you want, you can even drizzle the whole thing with extra virgin olive oil and good-quality balsamic vinegar.

Caprese Omelets with Mozzarella, Tomato and Basil

1 teapoon olive oil
1 teaspoon butter
2-3 large eggs
1 tablespoon milk or water
Salt and freshly ground black pepper
2 ounces mozzarella cheese
1 roma (plum) tomato, thinly sliced
Fresh basil leaves

Heat the oil and butter together in a small skillet over medium heat.
Whisk together the eggs and milk until frothy. Add the eggs to the hot pan and cook until almost cooked through to the surface, turning the pan frequently to make an even layer (as the eggs cook, lift the edges to allow the uncooked egg to slide underneath).
Top one half of the eggs with the cheese, tomato and basil leaves. Fold over and cook until cheese melts.
Slide the omelet onto a plate and serve!

Serves 1


Photo: Apolonia