By Brittanie Peterson
Crack the eggs into a bowl, add salt and pepper, and beat them with a fork until well combined.
Slice the cherry tomatoes in half and tear the fresh basil leaves into smaller pieces. Slice the fresh mozzarella into thin slices.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they are slightly soft. Remove them and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet. Pour in the beaten eggs and let them cook for about 1 minute, undisturbed.
Once the edges of the omelette start to set, gently swirl the pan and use a spatula to lift the edges, allowing uncooked egg to flow underneath.
When the omelette is almost set, add the mozzarella slices, sautéed cherry tomatoes, and basil to one half of the omelette.
Fold the other half of the omelette over the filling and cook until the cheese is melted and the eggs are fully set, about 1-2 minutes.
Meanwhile, toast the whole wheat bread slices in a toaster until golden brown. Serve alongside the omelette.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Omelette Quick Meal recipe is ready in 15 minutes and features large eggs, cherry tomatoes, fresh basil and other delicious ingredients. Contains 550 calories total.
Crack the eggs into a bowl, add salt and pepper, and beat them with a fork until well combined.
Slice the cherry tomatoes in half and tear the fresh basil leaves into smaller pieces. Slice the fresh mozzarella into thin slices.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they are slightly soft. Remove them and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet. Pour in the beaten eggs and let them cook for about 1 minute, undisturbed.
Once the edges of the omelette start to set, gently swirl the pan and use a spatula to lift the edges, allowing uncooked egg to flow underneath.
When the omelette is almost set, add the mozzarella slices, sautéed cherry tomatoes, and basil to one half of the omelette.
Fold the other half of the omelette over the filling and cook until the cheese is melted and the eggs are fully set, about 1-2 minutes.
Meanwhile, toast the whole wheat bread slices in a toaster until golden brown. Serve alongside the omelette.
Calories per Serving: 550
Your Rating:
