Caprese omelet

We’re trying to have veggie dinners at least once a week around here. The bounty of fresh vegetables certainly helps. That, and having friends with gardens who drop by their extras. Yesterday a surplus of ripe tomatoes and basil gave me an idea for dinner: My kids like caprese salad, which is simply fresh mozzarella, tomatoes and basil drizzled with extra virgin olive oil. To make that a meal I added the cheese into an omelet and chopped the tomatoes and basil to serve on top. I used fontina cheese instead of mozzarella since it melts better and has a stronger flavor, but you can use whatever you have on hand. Also, I like a little meltiness in the inside of the omelet so I added a bit of American cheese. If you’re not an American cheese fan, you don’t have to include it. Another addition: sauteed portobello mushrooms. I cooked them in a basil oil to bring out even more of the herb’s flavor; regular olive oil is fine too.

Recipe

Per serving, ingredients

2 eggs

1/4 shredded Fontina cheese

1 slice deli American cheese

1/2 tomato, diced

4 basil leaves, minced

handful shredded fresh Parmesan cheese

Directions

Whisk the eggs together and add salt and pepper to taste.

In a large saute pan bring 1 teaspoon olive oil or butter to medium high heat.

Pour the eggs into the pan and just when it starts to heat through add the cheeses, and mushrooms if you’re using them, in the center (except for the Parmesan).

Once the cheese melts, slide the cooked eggs gently off the plate, folding them over twice or once, depending on how you like your omelet.

Add sliced tomato, basil and Parmesan cheese on top. Serve immediately.

Your turn–have you had any good veggie meals lately you care to share?