This morning while reading F&W Magazine I learned an interesting tip for making the perfect omelet. The rule is three eggs per person, a little water, and a tablespoon of refrigerated butter sliced in cubes added to the egg mixture. Who knew?
This little article inspired me to make a caprese omelet, with toast and orange wedges this morning for breakfast. You could also pair this with a nice salad and have for an easy weeknight meal.
Ingredients:
1 tablespoon butter
2 tablespoons water
1/8 cup mozzarella (shredded or a few slices of fresh)
1 mini heirloom tomato
1 tablespoon basil
Cracked pepper to taste
Kosher salt to taste
Directions as pictured below:
Enjoy!
