Caprese Omelet Recipe
Mozzarella, tomato basil salad, balsamic, brunch potatoes
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Ingredients
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Omelet
Brunch Potatoes
Balsamic Drizzle
Method
Omelet
- 1
Prepare the Ingredients
Chop the cherry tomatoes in half, and tear the mozzarella into small pieces. Set aside.
- 2
- 3
Cook the Omelet
Heat the olive oil in a non-stick skillet over medium heat. Pour in the whisked eggs and let them cook for 2-3 minutes until the edges start to set.
- 4
Add Fillings
Once the omelet begins to set, evenly distribute the mozzarella, cherry tomatoes, and basil leaves over one half of the omelet.
- 5
Fold and Finish Cooking
Carefully fold the omelet in half over the fillings. Cook for another 1-2 minutes or until the cheese has melted and the eggs are cooked through.
Brunch Potatoes
- 6
Prepare the Potatoes
Wash and peel the potatoes, then cut them into small cubes (about 1 inch).
- 7
- 8
Cook the Potatoes
Preheat the oven to 200°C (400°F). Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Balsamic Drizzle
- 9
Make Balsamic Drizzle
In a small bowl, mix the balsamic vinegar and honey together until well combined. Set aside.