Tomato Mozzarella and Basil Omelet

I have many recipes for eggs only because they are so versatile.  I eat them for breakfast, lunch and dinner. They are a great source of protein and quick and easy to make.  You can add any type of vegetable to bump up the healthy factor .

This omelet combines some of my favorite flavors  – tomatoes, basil and mozzarella cheese.  They are a great and classic combination.  One day I decided to put them all into an omelet and this recipe was born!

Prep Time: 5 Minutes

Cook Time:  10 Minutes

Yield: 2 servings

2 whole eggs and 2 egg whites

1 teaspoon olive oil

1 tablespoon of water

1 Roma tomato, chopped

3-4 large basil leaves, cut into thin strips (chiffonade)

¼ cup part skim shredded mozzarella cheese

Kosher salt

Ground black pepper

Heat the olive oil in an 8 inch skillet over medium heat.  Place the tomatoes into the pan with a pinch of salt and sauté.

While the tomatoes cook beat the eggs and add the basil leaves (reserve a few pieces for garnish) salt, pepper and one tablespoon of water.

Once the tomatoes are slightly softened add the eggs to the pan.  Lower the heat to medium-low.  Cook the eggs until the edges start to firm up.  Loosen the edges of the eggs with a flexible spatula and tilt the skillet to let the uncooked egg run underneath.

Once the bottom is firm carefully place the spatula under the egg and flip the omelet.  If you do not think the egg will flip easily you can place the eggs under the broiler until the top is firm (about 3 to 5 minutes).  This is my trick to perfect omelets every time!

Sprinkle the cheese onto half of the egg.  Flip the egg on top of itself to fold in half.  Cut the egg in half and serve.