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I really like the sunshine, freshness of Caprese salad, particularly when I’ve extra tomatoes and basil within the backyard than I do know what to do with! Nonetheless, it isn’t very excessive in protein or fats, two issues our family makes sure to get in the morning. Enter the Caprese omelet!
What Is Caprese?
Caprese is an Italian salad made with sliced contemporary tomatoes, mozzarella, and basil with a drizzle of olive oil and a sprinkle of salt. It’s the right summertime appetizer or facet. You may definitely make it at different instances of the yr as effectively, however there’s no beating the summer time freshness of produce picked proper out of the backyard.
Turning a Caprese Salad right into a Caprese Omelet
The Caprese omelet is similar to the scrumptious salad model however with a a lot larger protein punch.
To make it I whisk collectively eggs, salt and pepper, and garlic powder for the egg a part of the omelet. I sprinkle diced or sliced tomato, mozzarella, and basil over half of it. I give it a couple of minutes to cook dinner, then flip the opposite half over the tomatoes and cheese.
Give it one other minute to let the cheese soften, and it’s completed!
An omelet this good can’t be contained to simply the breakfast realm — it makes a scrumptious lunch or dinner additionally!
A couple of omelet-making ideas:
- Cook dinner it over medium-low warmth so the underside doesn’t get overcooked.
- Use a great pan. I’ve a set of non-stick ceramic pans which can be superb for making omelets.
Want Extra Breakfast Inspiration?
Since they’re a quick and wholesome supply of protein, we have now a whole lot of eggs for breakfast. I can take most leftovers and switch them into omelet or frittata filling. Listed below are a few of our different favourite egg-based breakfasts:
I even have an entire publish dedicated to egg-free breakfasts! Test it out here.
Caprese Omelet Recipe
A beautiful Caprese salad mixed with eggs for an entire meal
Soften butter in medium skillet over medium-low warmth.
In a small bowl, scramble the eggs with fork and season with garlic powder, salt, and pepper if desired.
Pour the eggs into the skillet and sprinkle half of the tomatoes, basil, and cheese on one half.
When eggs are partially set, fold the empty half over to cowl the facet with tomatoes, basil and cheese.
Cook dinner till set, flipping if wanted.
Take away and promptly prime with extra tomatoes, basil, and cheese and drizzle with olive oil if desired.
An ideal pan makes all of the distinction.
Serving: 1omelet | Energy: 366kcal | Carbohydrates: 4.5g | Protein: 14.1g | Fats: 33.2g | Saturated Fats: 18.1g | Ldl cholesterol: 392mg | Sodium: 489mg | Fiber: 1.1g | Sugar: 3.1g
That is my favourite omelet (a minimum of for this week)! What’s your favourite? Chime in under!