Caprese Omelette

Today, I woke up with absolutely nothing to blog about, nothing…. I trudged down to the kitchen and scrounged around and here is what happened. I told my mother-in-law that she was having an omelette for breakfast, not her usual extra crispy around the edges fried egg.

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Caprese Omelette

2 eggs
1 green onion, chopped
6 cherry tomatoes, sliced in half
2 Tbs fresh basil, chopped
1/4 cup fresh mozzarella cheese, grated
kosher salt and pepper, to taste

Preheat a small skillet over high heat. Mix together the eggs, green onions, tomatoes and basil in a small bowl. Once the pan is hot, reduce the heat to medium and pour in the egg mixture. As the omelet cooks, lift the edges up and tilt the pan so the uncooked portion flows underneath the omelet. Once the eggs are mostly set, toss on the fresh basil and flip over.

Layer the cheese on half of the omelet and fold the omelet in half. Cook until the bottom gets browned and flip over to cook the other side. Serve with kosher salt and pepper on top.

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