Caprese Omelet

Sunday morning is really a great time to wake up a little early, make some coffee, read a magazine, and make an easy, but savory breakfast before church. 

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!

~ Ms. W.