Caprese Salad - believe it or not - is one of the things I dread most about Summer. Too many restaurants think they can just throw some tomatoes, mozzarella, and basil on a plate and call it "Summer on a plate," when it really tastes anything but.
The flavor combination is magic - if and when you hit it right, but I've found a much higher success rate with it as an omelet vs. a salad.
Even less-than-great tomatoes have flavor once you pop them in the oven, and using pesto instead of fresh basil is perfect if, like me, you have a cat who thinks herb gardens are just decorative litter boxes and you can't grow fresh herbs.
I just polished off the breakfast you see in the picture below, along with a cup (or two) of Counter Culture coffee, and feel ready for whatever Monday has in store! Time to make it happen!
And yes, in case you're wondering, this is really how I tell my clients to eat and oh-yes-they-absolutely-do get results without eating rubbery scrambled egg whites and steamed broccoli for breakfast.
2 whole eggs + 2 egg whites
2 slices of tomato, halved
1 oz. fresh mozzarella, sliced thin and halved
2 tsp. basil pesto (I used Trader Joe's Pesto al Genovese)
butter or olive oil (for skillet)
sea salt & fresh black pepper
optional: chopped flat leaf parsley
1. Preheat small oven-safe skillet over medium heat. In a small bowl, scramble eggs and egg whites with a fork.
2. Lightly grease skillet. Preheat your oven broiler.
3. Pour eggs into skillet and fold lightly until they start to set. Arrange tomato and mozzarella slices on top, season with salt & pepper. Remove from heat and place under the oven broiler for 2-3 minutes or until cheese is bubbly and omelet is lightly browned around the edges.
4. Using a towel or potholder, remove skillet from oven. Transfer to a plate and top with pesto and fresh chopped flat-leaf parsley.