Keto Caprese Omelet
INGREDIENTS
- 6 eggs
- 1 tablespoon unsalted butter
- ½ cup of cherry tomatoes, cut in half
- ½ fresh mozzarella cheese, chopped
- 6 fresh basil leaves, chopped
- ¼ cup balsamic vinegar
- salt and black pepper
INSTRUCTIONS
If you think you want to use the balsamic reduction or glaze, add the balsamic to a small pan and bring to a boil. Then turn down the heat to a simmer and let it reduce by half. Then take it off the stove and let it come to room temperature. Again this step is only if you want to use it as it’s not necessary.
Meanwhile add eggs to a medium sized bowl and whisk well to combine.
Heat up a medium sized skillet to medium low heat and add the butter. Make sure you have a lid that fits the pan by the way.
Once the butter has melted, add the eggs and season with salt and black pepper. Cover with a lid and cook for about 5 minutes. You don’t want to cook the eggs completely but you want the edges to be cooked. The middle should still look wet.
Add the cherrie tomatoes and mozzarella cheese then place under the broiler and cook for about 5 minutes until the cheese melts and browns and the tomatoes start to wilt.
Take out of the oven and sprinkle with fresh basil. Serve the balsamic reduction on the size for those that might want to use it on a slice of the caprese omelet.
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