Still taking every opportunity to enjoy the wonderful combination of mozzarella cheese, fresh basil and the few remaining grape tomatoes from the garden.
We've enjoyed Caprese salads, pizzas, tarts so why not have the combo incorporated into a breakfast dish?
This is a two egg omelet. Add the amount of tomatoes, cheese and basil to your taste preference.
1 T. milk
salt and pepper to taste
1 T. butter
finely shredded mozzarella
5 - 6 grape tomatoes, quartered
3 - 4 basil leaves finely sliced
Melt butter over medium low heat in a medium size omelet pan.
In a small bowl, break eggs and add milk, salt and pepper. Scramble with a fork until everything is combined and the eggs are frothy.
Pour eggs into skillet and let cook until bottom is set. Carefully flip the egg over so the other side cooks. Add at least 3 - 4 T. of finely shredded mozzarella. Gently fold over and carefully slide onto a plate.
Top immediately with additional mozzarella, tomatoes and basil. Add a few drops of balsamic vinegar glaze.