Caprese Omelet Recipe
Chicken, roasted cherry tomatoes, mozzarella, fresh basil, spinach finished with a balsamic drizzle
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Cook the Spinach
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2 minutes. Remove the spinach from the skillet and set aside.
- 3
Make the Omelet
In the same skillet, add the remaining tablespoon of olive oil. Pour in the whisked eggs and cook for about 2-3 minutes, or until the edges start to set.
- 4
Add Filling
Once the eggs are slightly set, add the shredded chicken, roasted cherry tomatoes, mozzarella cheese, sautéed spinach, and chopped basil on one half of the omelet.
- 5
Fold and Finish
Carefully fold the other half of the omelet over the filling and cook for an additional 2-3 minutes, or until the cheese melts and the omelet is cooked through.
- 6
Serve
Slide the omelet onto a plate, drizzle with balsamic glaze, and serve immediately.
