Caprese Omelet Recipe
Three egg omelet with tomatoes, arugula, mozzarella, pesto, topped with balsamic glaze | Served with your choice of toast.
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Ingredients
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Omelet Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the tomatoes and set aside. Wash and dry the arugula. Grate or tear the mozzarella cheese into pieces.
- 2
- 3
Cook the Omelet
Heat the butter or oil in a non-stick skillet over medium heat. Pour the whisked eggs into the skillet and let them cook undisturbed until the edges start to set.
- 4
Add Fillings
Once the edges are set, carefully add the tomatoes, arugula, mozzarella, and pesto evenly over one half of the omelet.
- 5
Fold and Finish
Gently fold the omelet in half over the fillings. Cook for another 1-2 minutes until the cheese melts and the omelet is cooked through.
- 6
Serve
Transfer the omelet to a plate, drizzle with balsamic glaze, and serve immediately with your choice of toast.