This is an omelette I made the other night. I looked in the fridge and came up with this filling. What’s in your fridge that would make a good omelette?
(I like this with the summer salad on the side (see below))
Beat two eggs with a tablespoon of water, some salt and pepper.
Prep a pan with vegetable spray, a light coating of olive oil or a little butter. Heat the pan.
Pour in the eggs. Slosh them around so they’re spread nice and thin and leave them there for a minute or two. Once the edges start to set a little, take a spatula and scoot it around the perimeter. Scoot scoot. Slosh slosh. While the eggs are still runny add
1 teaspoon of capers
and 2 slices of fresh mozzarella cheese to the center
when the eggs are just about set but still moist, add
4 fresh basil leaves
to the center, flip up the sides and serve.
You can always count on eggs.
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