Tomato Basil Omelet

2 Tbsp Vera Jane's Extra-Virgin Olive Oil
8 oz grape tomatoes, halved
1/4 tsp salt
1/8 tsp ground pepper
1 tsp Aunt Angie’s Balsamic Vinegar of Modena
6 large eggs
¼ tsp salt
1/8 tsp ground pepper
2 Tbsp unsalted butter
1 cup shredded mozzarella cheese
2 Tbsp fresh basil chiffonade (cut in thin strips)

Heat olive oil in a skillet over medium-high heat. Add halved tomatoes to hot skillet and sauté quickly about one minute. Add salt and pepper; continue heating another minute. Remove from heat; add vinegar to tomatoes and set aside.

Whisk egg, salt, and pepper in a medium bowl until frothy.

Place an 8-inch skillet over medium-high heat and add 1 Tbsp butter. When the butter is melted and foamy, add half of the egg mixture and swirl to coat bottom of pan evenly. Allow eggs to heat for 1–2 minutes, then gently lift edges with a heat-resistant spatula or wooden spoon, allowing egg mixture to flow underneath. Lower heat and continue cooking until edges are set but middle is still moist.

Spread half of the tomato mixture and ½ cup mozzarella over eggs and continue to cook until cheese is melted. Gently tilt pan and fold egg mixture over as it slides out of the pan. Repeat procedure with remaining ingredients.

Garnish with basil chiffonade.

Allergy Warning: Contains MilkContains Eggs

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