Caprese OmeletOle & Shaina Olmanson
Weekends for me mean breakfast for breakfast. Usually in our house it’s breakfast for dinner, but come the weekend, we have one day to sit around and actually enjoy the most important meal of the day.
This weekend, we’ll be celebrating with a fresh caprese omelet, straight from the garden and onto the breakfast table. Our tomatoes are just beginning to turn, and with the first harvest happening a few days ago, it has me in the mood for nothing but fresh tomatoes. The caprese filling in this omelet does just that, as well as making use of our overflowing herb garden pots.
Now, we just need to finish our chicken coop to be able to collect fresh eggs in the mornings, too.
2 tablespoons whole milk
salt and pepper
2 tablespoons butter
1 roma tomato, sliced
4-5 fresh basil leaves, chiffonade
1 ounce fresh mozzarella cheese, thinly sliced
In a small bowl, beat the eggs until pale yellow. Add in milk and a bit of salt and pepper. Beat with a whisk for at least 1 minute. Melt butter over medium-high heat. Add in egg mixture and stir for 5-7 seconds. When it starts to set, lift the pan off the burner and tilt to pour the runny eggs over the side of the set eggs. Use a spatula to unstick the edges and allow eggs to fall into spaces.
Let the eggs sit for 10 seconds. Shake to loosen the omelet and tilt to slide it up on one side. Add sliced roma, basil and mozzarella to one half and then flip the other half over to cover. Serve immediately.
Makes 1 omelet.