Caprese Omelet

Omelets are usually a great healthy breakfast/brunch option, especially when you are going out to eat and you have certain food sensitivities (except for eggs). You can usually request these to be made pretty specifically (no gluten, no dairy, no meat, etc). Caprese is a favorite of mine because it is delicious and simple. I always like to pair my omelets with something starchy, and my fresh banana donuts were my pick of the day!

​Servings: 2
Prep/Total Time: 15 minutes

 Ingredients:

• 8 egg whites
• 2 sprigs fresh basil, chopped
• 2 roma tomatoes, chopped and dried out
• 2 oz fresh mozzarella, chopped (I like to use goat cheese as a replacement)
• 1 Tbsp olive oil

Directions:

1. Use 2 different pans so the omelets can be ready at the same time and coat bottoms with the olive oil and turn on medium heat on the stove.
2. Mix the egg whites and put half in each pan along with about 1 Tbsp of water mixed in with each.
3. When the eggs start to bubble add the cheese and when it starts to melt add half of the rest of the ingredients to one half of each omelet.
4. When it isn’t runny anymore flip the egg whites over the vegetables and cheese and slide onto a plate.