Caprese Omelet
-2 eggs
-A handful of fresh basil. I love basil, so I am very generous with how much I use
-Parmesan cheese
-Grape tomatoes, halved
Whisk two eggs with 2 tablespoons of water. Make sure you whisk/beat them really well. Preheat a skillet (or omelet pan) to medium heat, spray with coconut oil, and pour the eggs in. Pick up the pan by the handle, and tilt the pan around around to ensure even coverage. Cover egg generously with your favorite seasonings- I used fresh cracked black pepper, sea salt and some cayenne... because I like it spicyyyy. [If you want to watch an awesome video on the perfect omelet, I love this one!]
If egg starts to bubble, pop them with a spatula... run your spatula around the edges of the omelet to ensure no sticking. When you can see the top of the omelet start to cook through (a few minutes) add some fresh cheese & basil. Let it sit for another minute or so, and then add the halved tomatoes. Run your spatula along the omelet again, and then fold the omelet over.
Once, when I was eating this really late in the day, I added a Yellow Container (21 Day Fix portion) of brown rice and drizzled with Balsamic Vinaigrette before I folded it over. Ohhhhh. This added just the right amount of bulk to the meal- I could hardly finish it.
ENJOY! And try to eat it all- so fresh and healthy!
Ignore my ugly feet and chipped polish and kid's toys... this is about the massive 2-egg omelet you could be enjoying.
See! I suck at omelets sometimes, too. This one got a little brown... but ohhhh it was delicious.
