Caprese Stuffed Omelette with Balsamic Reduction
A delicious quick classic combo for breakfast. (Or lunch or dinner!)
1 tablespoon olive oil
Handful cherry or grape tomatoes, cut in half
2-3 tablespoons pesto (jarred is fine, or check out my recipe in another post for homemade pesto - super easy)
Handful shredded mozzarella cheese
1-2 tablespoons balsamic reduction (recipe below - to make just need 1/3 cup balsamic vinegar)
2 cloves minced garlic
Salt & pepper
Make the balsamic reduction by pouring 1/3 cup balsamic into a pan over medium heat. Bring to a boil, then reduce to a simmer. Should thicken up and reduce in size by half (so 1/3 cup should make 1/4 cup). It should get glossy and thick like honey. Should take 10-15 minutes. Allow it to go while you work on the rest of the omelette.
Put about 1 teaspoon of olive oil, the tomatoes, and the garlic in a cast iron pan. Sprinkle with salt and cook over medium heat. Let sit, flip every so often but not too much because you want them to caramelize. Let cook until you see color on them and the juices have disappeared - 10 minutes or so. Set aside. Whisk eggs and salt and pepper together. In same pan you used for tomatoes, swirl rest of olive oil. Pour eggs in. Let sit about 2 minutes, then with a spatula, gently lift the bottom. Tilt the pan and let uncooked egg run underneath. Cook for about 2 minutes, covered. The top eggs should be underdone. Slightly runny but with no shine. Put mozzarella on one half of eggs, cover again until cheese melts, about 30 seconds. Top cheese with dollops of pesto. Top pesto with tomatoes. Fold the half of the eggs with no filling up over the filling and slide omelette out onto plate. Drizzle balsamic reduction over the top and eat.
For more, visit my food blog: lovelyclearsweet.blogspot.com