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I like the sunshine, freshness of Caprese salad, particularly when I’ve extra tomatoes and basil within the lawn than I do know what to do with! Alternatively, it isn’t very top in protein or fats, two issues our circle of relatives makes positive to get within the morning. Input the Caprese omelet!
What Is Caprese?
Caprese is an Italian salad made with sliced recent tomatoes, mozzarella, and basil with a drizzle of olive oil and a sprinkle of salt. It’s the very best summertime appetizer or facet. You’ll without a doubt make it at different occasions of the 12 months as neatly, however there’s no beating the summer time freshness of produce picked proper out of the lawn.
Turning a Caprese Salad right into a Caprese Omelet
The Caprese omelet is similar to the scrumptious salad model however with a miles larger protein punch.
To make it I whisk in combination 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 part of it. I give it a couple of mins to cook dinner, then turn the opposite part over the tomatoes and cheese.
Give it any other minute to let the cheese soften, and it’s performed!
An omelet this excellent can’t be contained to simply the breakfast realm — it makes a scrumptious lunch or dinner additionally!
A couple of omelet-making pointers:
- Cook dinner it over medium-low warmth so the ground doesn’t get overcooked.
- Use a excellent pan. I’ve a suite of non-stick ceramic pans which can be wonderful for making omelets.
Want Extra Breakfast Inspiration?
Since they’re a quick and wholesome supply of protein, we’ve got a large number of eggs for breakfast. I will take maximum leftovers and switch them into omelet or frittata filling. Listed below are a few of our different favourite egg-based breakfasts:
I actually have a complete publish dedicated to egg-free breakfasts! Test it out right here.
Caprese Omelet Recipe
A beautiful Caprese salad blended 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 part of the tomatoes, basil, and cheese on one part.
When eggs are partly set, fold the empty part over to hide the facet with tomatoes, basil and cheese.
Cook dinner till set, flipping if wanted.
Take away and promptly most sensible 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 (no less than for this week)! What’s your favourite? Chime in beneath!