Caprese Omelet

It seems a bit strange for breakfast, but why do we have these weird rules about what foods are for what meals?  I've moved on from those rules, years ago.

I'll post this two ways.  The way I made it, and the way you could make it if you actually planned this.  Check them both out, then just wing it.  What could go wrong?

Caprese Omelet

3 large eggs
1 tbsp water
salt
cooking spray
1 package of string cheese
2 oz of cherry or grape tomatos
1/2 ice cube of thawed (e.g., gently nuked?) pesto*
salt
fresh ground pepper
3 tbsp balsamic vinegar


Roughly chop the tomatoes, put them in a bowl, and salt and pepper them to taste.  Slice the cheese into rounds and stir into the tomatoes.  Add the thawed pesto and stir well.  Salt and pepper to taste.

Heat your omelet pan over medium high heat.  Beat the eggs and water together in a bowl.  Salt to "taste."  Don't actually taste it.  Yuck.  Spritz the pan with the cooking spray, and pour in the egg mixture.  Swirl the eggs around the pan.  After they set up on the bottom a bit, lift the edges, and tilt the pan to allow the egg to run under the bottom.  Reduce heat and allow the eggs to gently set up.  When they are almost solid on the surface add the tomato mixture to half of the omelet.  Fold the empty half over the tomatoes.

If the omelet looks fully cooked at this point, plate it.  If it needs more time, you can gently turn the omelet once or twice so the inside cooks, but the outside doesn't overcook.  Um, gently turn it so the fold is always down on the pan, don't flip it or things will get ugly...

Once it's plated, increase the heat of the pan again.  Add the vinegar to the empty pan and reduce the vinegar to a slightly thick glaze.  Drizzle over the top of the omelet.  Eat.


The first version was leftovers.  This version is more standard, since a caprese salad is typically layered, not chopped.

Caprese Omelet, v2

3 large eggs
1 tbsp water
salt
cooking spray
1 oz of mozzarella cheese
2 oz of roma tomatoes
2 leaves of basil
salt
fresh ground pepper
3 tbsp balsamic vinegar


Slice the tomatoes into thin slices.  Slice the cheese into thin slices.  Chop the basil.

Heat your omelet pan over medium high heat.  Beat the eggs and water together in a bowl.  Salt to "taste."  Don't actually taste it.  Yuck.  Spritz the pan with the cooking spray, and pour in the egg mixture.  Swirl the eggs around the pan.  After they set up on the bottom a bit, lift the edges, and tilt the pan to allow the egg to run under the bottom.  Reduce heat and allow the eggs to gently set up.

When they are almost solid on the surface add the tomato tomato slices across half of the omelet.  Salt and pepper to taste.  Sprinkle with chopped basil.  Add the sliced cheese over the tomatoes.  Fold the empty half of the omelet over the tomatoes.

If the omelet looks fully cooked at this point, plate it.  If it needs more time, you can gently turn the omelet once or twice so the inside cooks, but the outside doesn't overcook.  Again, gently turn it so the fold is always down on the pan, don't flip it or things get ugly fast.

Once it's plated, increase the heat of the pan again.  Add the vinegar to the empty pan and reduce the vinegar to a slightly thick glaze.  Drizzle over the top of the omelet.  Eat.


* Pesto note.  I can't believe I haven't posted a simple pesto recipe, I make it all the time.  Here's the one from JP's site, though.  Basil Pesto with Almonds.  I make a ton and put it in icecube trays (2-4 tbsp per cube), freeze it into cubes, and keep them in a ziplock bag.