Caprese Omelet… that wonderful combination of fresh tomato, mozzarella cheese and basil… a fresh clean tasting combination… wrapped in an egg omelet… a great way to start the day… or even for a light lunch..
With the weather sizzling all over and beaches crowded… eating lighter and healthier takes on more importance… I admit… I tend to eat better in the summer than during warmer weather when I crave comfort food.
Make no mistake… I’m no saint… my hips bear witness to that statement.. but I do try… and this recipe in today’s post is one that not only looks fabulous.. tastes fabulous and is good for you…
I like to use egg substitute… Egg Beaters are the brand of choice for me… I’ve tried several store brands and they just didn’t match the flavor and consistency of Egg Beaters.. so for me… the little extra money for them is well worth it.
I use a non-stick pan and lightly spray it with butter flavor cooking oil spray… between that and the Egg Beaters you get an omelet as close to fat free as you can possibly get.
Roma or Plum tomatoes are great for this.. they aren’t as full of water and seeds as regular salad tomatoes so they hold up better in the omelet.
I used fresh basil.. a couple of leaves does the trick.. if you need a lighter basil flavor.. use less…
Fresh mozzarella will melt easier… but tends to be more expensive.. so if you need to make this budget friendly… use the more solid mozzarella you find in the dairy section of the grocery store.. just slice it thin… a cheese slicer will help enormously with that.
Try it … you’ll love it!
Recipe: Caprese Omelet
All you need:
Eggs or egg substitute
Dash of milk
Butter flavored cooking oil spray
All you have to do:
Spray a small skillet with the butter flavor cooking oil spray.
Heat the skillet over medium high heat.
In a small bowl beat the eggs with a dash of milk.
Pour the milk in the skilletand allow it to start to set for 2 minutes.
Layer the cheese on ½ the egg. Allow the omelet to cook for a couple of minutes until the cheese starts to melt.
Then layer the tomatoes and basil leaves on top.
Carefully flip the other half of the egg over the layers.
Cook until egg is no longer gooey.
Slide the omelet onto a plate and serve.
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