The weather is already starting to feel chilly here in the mornings but we had to share this summer recipe with you before fall officially starts!
I love a good caprese salad any day and I since I love testing out new recipes, I decided to combine these flavors with another favorite of mine – an omelet! Omelets are full of protein and are such a great way to sneak veggies into breakfast. They are also easy to make and when they taste as delicious as this caprese omelet, you’ll want to make it over and over again!
September is “Better Breakfast” month. Check out our article on 7 Steps to a Better Breakfast for even more ideas on how to start the day out right! A bonus is that we have included 7 more delicious recipes for you to try out in this blog post!
Serving size: 1 omelet
¼ cup skim milk
1 tbsp vegetable oil
¼ cup shredded mozzarella, part skim
½ tomato, sliced (about ½ cup)
5-6 basil leaves, chiffonade
- Whisk eggs and milk
- Heat oil in small pan
- Pour eggs into pan and scrape sides with spatula until set
- Top one half of the eggs with cheese, tomato slices and basil leaves
- Fold other half over the side with toppings and let cook for 1-2 minutes longer
- Carefully transfer to a plate using the spatula
Calories: 285 Protein (g): 20 Fat (g): 19 Carbohydrates (g): 7 Sodium (mg): 332
Serving Suggestions: Pair with a serving of fruit for a balanced breakfast.[/vc_column_text][/vc_column][/vc_row]