Caprese Omelette

. 2 min read
caprese omlette

Eggs are so good for you; they are full of protein and healthy fat. If they’re pastured eggs, they’re also rich in vitamin A, D, and K2.

When you eat eggs almost every day like we do, you can get tired of them. A great way to spice things up with egg breakfasts is to make an omelette.

If you are harvesting the last of your basil and tomatoes and don’t know what to do with it all, try this delicious Caprese Omelette.

This Italian omelette is based on the Insalata Caprese, or Caprese Salad, which is made of fresh basil, tomato, and mozzarella.

Recipe Notes

If you are on the GAPS diet and/or dairy-intolerant, you can leave out the cream (or use a little coconut kefir or sour cream). You can also use ghee, duck fat or lard instead of butter. You can leave out the mozzarella cheese as well.

Caprese Omelette

Difficulty: Easy
Serves: 4

Ingredients

Basil, fresh (1 large bunch)
Tomatoes, medium (3) OR cherry (1 lb)
Mozzarella cheese, fresh, grass-fed, organic (8oz.)
Eggs, pastured (12) —
Cream, grass-fed, organic (3 TBS)
Butter, grass-fed, organic (3 TBS) — where to buy butter
Sea salt — where to buy sea salt
Black pepper, freshly ground — where to buy black pepper

Equipment

[easyazon-link asin=”B000E57BB2″ locale=”us”]Stainless steel skillet[/easyazon-link]

1. Rinse and pat the basil dry. Cut it up into thin strips (julienne).
2. Chop the tomatoes into 1/2-inch pieces, or cut in half if using cherry tomatoes.
3. Grate the mozzarella cheese. Set each the basil, tomatoes, and cheese aside in separate bowls (mis en place).
4. In a mixing bowl, beat 3 eggs well. Add 1 tablespoon of cream.
5. Heat the butter in stainless steel skillet over medium-high heat until hot. Add the eggs.
6. Swirl the pan around until the egg coats the entire bottom. When steam bubbles form in the eggs, pierce the egg with a spatula, tilting your pan to fill the hole with egg.
7. When the egg solidifies, add 1/4 (2 oz) of the grated mozzarella, 1/4 of the tomatoes, and 1/4 of the basil down the center of the omelette.
8. Once the cheese has melted and the egg is cooked all the way, flip one side of the omelette on top of the other with your spatula and cook for about 20 seconds. Flip the entire thing onto the other side and so the same. By now you should have reached a perfect golden color on the outside of the omelette. Don’t worry if your omelette doesn’t stay together — just do the best you can. Perfect omelettes take practice — but they taste good, no matter how messy they look.
9. Slide the omelette onto a plate, garnish with extra diced tomato and a sprinkle of basil.
10.Repeat the above steps for each of the four omelettes (you can keep them warm in a 200 degree oven if you like).

Photo credit:Tomatoes and Basil by amandabhslater on Flickr

I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. My thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.