Tomato and Basil Omelet
Garden-fresh tomatoes and fragrant basil folded into a tender omelet with melted mozzarella, a summer breakfast that tastes like a vacation.
12minutes
2servings
300calories
18gprotein
$1.70per serving
Ingredients (serves 2)
- 3 Eggs
- 1 Tomato
- 1/4 cup shredded Mozzarella
- 3 fresh Basil leaves
- 2 tablespoons Butter
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Whisk eggs with salt and pepper in a bowl until frothy.
- 2
Melt 1 tablespoon butter in an 8-inch skillet over medium heat and add diced tomato, cooking for 1 minute to release juices.
- 3
Remove tomato to a plate, add remaining butter to the skillet, and pour in whisked eggs.
- 4
Gently stir and push cooked egg to center until nearly set, about 2 minutes, then add tomato, mozzarella, and fresh basil to one half and fold omelet in half.
