Caprese Omelet

by Matt on September 21, 2010

Yesterday. I went to the local Farmer’s Market in between classes to look around and see what there was to offer. Usually, it is absolutely terrible, but I came home with a ton of goodies for once!

The highlight of my purchases came from a local dairy farm. I ended up buying some cage free, organic eggs, fresh mozzarella cheese, and some local yogurt (really excited about this). I was itching to incorporate these ingredients into dinner, so as soon as I saw the fresh tomatoes and basil, I knew EXACTLY was a was making.

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I remember seeing this dish at a restaurant once, but I can’t remember which one. I also don’t know what I didn’t order it…

My dad would totally go balls to the walls for this dish. He LOVES fresh mozzarella cheese. I love it as well, but there are other cheeses out there that tickle my fancy a little bit more, but let’s stay on topic.

The simplicity of the combination of flavors of this dish just makes my mouth water: fresh tomatoes, fresh basil, and fresh mozzarella. Did I mention fresh ingredients?

If you think you can make this with dried basil and cheese from a bag, you are 100% wrong. The whole concept of this dish is that it is made with FRESH ingredients. Trust me, give it a shot, and you won’t look back.

Caprese Omelet

Ingredients (serves 1)

  • 3 eggs
  • 2 ounces of fresh mozzarella cheese
  • 1 medium tomato
  • 1 small bunch of fresh basil
  • 1 T olive oil
  • Salt & pepper, to taste

Directions

1. Prepare the filling: Slice the tomato, rinse the basil, and slice the mozzarella.

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2. Beat eggs well until they are light and fluffy and season them with salt and pepper. I like to add a few drops of water as well. I like to think that this keeps the omelet fluffy during the cooking process.

3. Heat the olive oil in a non stick pan over medium heat and add eggs. Swirl your pan around until the egg coats the entire bottom.

4. When the eggs start to bubble a little bit, take your spatula and pierce the bubble, then tilt your pan to fill the hole with the remaining eggs. Repeat until the eggs are mostly set and reduce the heat to medium low.

5. Layer the tomatoes, basil, and fresh mozzarella on the omelet.

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6. Cover for 60-90 seconds, then gently fold over with your spatula.

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7. Slide the omelet onto a plate and enjoy.

I don’t like to brag, but I can fold a mean omelet. I used to make them ALL THE TIME when I was younger (maybe not as sophisticated, but I still made them). It takes practice, but once you get the hang of it, it’s really easy.

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Am I the only one who starts moaning when cheese looks like this?

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{ 20 comments… read them below or add one }

September 21, 2010 at 9:23 AM

I like the way you think.. Except for the tomatoes that is ;)
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ElliottNo Gravatar September 21, 2010 at 9:27 AM

I love the “bowl” you used for your eggs! RTR

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September 21, 2010 at 9:32 AM

Love the colors in the omelet! Keep moanin’.

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September 21, 2010 at 10:14 AM

Cheese was meant to look like that! I am terrible at making omelets — the eggs always end up brown and rubbery :(

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September 21, 2010 at 10:29 AM

great omelet! i used to eat them a lot when i was still in school because there was an amazing cook there. sadly i am not up to par and have stopped really trying to replicate it hahah
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September 21, 2010 at 11:45 AM

That’s the only way to eat cheese in my opinion – nice and melty!!

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September 21, 2010 at 12:13 PM

I have been trying/failing to make omelets for years now. I always start out with the best intentions of omelet-making, and then ALWAYS end up with… “scrambled omelet.” I think it’s cause I get too ambitious with how many veggies and add-ins I want to throw in with the eggs. Still delicious, just not NEARLY as gorgeous as this fantastic creation you made here.
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September 21, 2010 at 1:39 PM

All my omelets end up breaking, impressed by your fancy combo!!
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MattNo Gravatar September 22, 2010 at 10:03 AM

Sounds like you need some practice ;)

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September 21, 2010 at 4:22 PM

Oh my – I am drooling! Mozzarella is one of my favourites!

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September 21, 2010 at 6:12 PM

That cheese seriously is making me swoon.
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MattNo Gravatar September 22, 2010 at 10:03 AM

Amen to that.

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September 21, 2010 at 6:35 PM

I love fresh mozzarella. But I’m super picky about the exact type I get. Like it has to be super fresh.
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MattNo Gravatar September 22, 2010 at 10:06 AM

Have you tried Buffalo Mozzarella? It’s AMAZING.

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Bama MamaNo Gravatar September 21, 2010 at 6:44 PM

I am totally making this over the weekend. Kathleen is coming this weekend so maybe this is Saturday breakfast.

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MattNo Gravatar September 22, 2010 at 10:07 AM

Make sure you buy fresh ingredients and let me know how it turns out.

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DadNo Gravatar September 21, 2010 at 10:23 PM

Yum yum, I will have to make this omelet

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MattNo Gravatar September 22, 2010 at 10:07 AM

Mom said she is making it this weekend.

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September 22, 2010 at 12:57 AM

That does look awesome… I could be making it tomorrow night…

What did you serve it with?
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MattNo Gravatar September 22, 2010 at 10:13 AM

I served it with some roasted vegetables and naan.

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