Italian Omelet with Tomato & Mozzarella
Blending fresh tomatoes, shallot, and mozzarella, this light and easy recipe puts an Italian-spin on a breakfast staple. When cooking omelets, it’s always better to err on the side of lower and slower and avoid overheating your pan to create the best texture. Nonstick pans are helpful when making omelets to prevent sticking and making sliding the finished omelets onto plates. Another trick: The top of the omelet should still look a little wet when you pull it off the heat. That’s because the heat inside the eggs will continue cooking them after fold it. If you wait until the top looks dry, the omelet will be dry.
2 large egg(s), whisked with a pinch of salt and pepper
⅔ cup(s), halved
Shredded part-skim mozzarella cheese
1 tsp, minced
1 Tbsp, chopped (plus extra for garnish)
- Coat a small omelet pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelet with tomatoes, cheese, shallot and basil. Fold omelet over; cook 1-2 minutes more. Garnish with basil (optional); serve.
- Serving size: 1 omelet