Ingredients
Units
Scale
- 6 eggs - beaten with a splash of water
- 2 hearty tbs. of capers - chopped
- 6 - 8 fresh basil leaves - chopped
- 6 - 8 fresh basil leaves - whole
- 6 - 10 tri-colored grape tomatoes - halved
- 1 large sweet onion - sliced thin
- 4 oz. mozzarella - sliced thin
- Coarse sea salt for seasoning
- Fresh ground black pepper for seasoning
- 1/4 tsp. sweet paprika
- Honey for drizzling
- Olive oil for drizzling
Instructions
- In a medium bowl beat the eggs with a splash of water.
- Heat a medium sized cast iron frying pan with a drizzle of olive oil.
- Add the sliced onion, chopped basil, chopped capers and season with sea salt, fresh ground black pepper and the sweet paprika. Sauté until the onions are soft and slightly golden.
- Heat a small cast iron frying pan with a drizzle of olive oil and add the whole basil leaves the halved tomatoes. Season with sea salt and fresh ground black pepper. Sauté for a minute or two and set aside.
- In a small 6-inch cast iron frying pan heat a drizzle of olive oil, when the oil is heated, add about ¼ inch of the beaten eggs.
- Gently, move the pan around and gently lift the edges with a spatula to cook all of the loose egg.
- When the egg is set, gently loosen with the spatula to flip the egg.
- When you have flipped the egg add the mozzarella slices and let sit for a few seconds then plate and fill with the onion mixture and close in half.
- Top the omelet with the sautéed basil and tomatoes, ground sea salt, fresh ground black pepper and a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
