Post By Chelsea Mari
Start off your day with the taste of sweet plum tomatos and fresh basil with this great way to use left over bruschetta from those summer gatherings.
Ingredients:
2 large eggs
1 tablespoon milk
1 tablespoon butter
1/3 cup shredded mozzarella cheese
1/4 cup left over tomato basil bruschetta
Directions:
In a bowl, whisk eggs, cream, and salt and pepper just until blended
Heat an 8-inch nonstick frying pan with sloping sides over medium-high heat for 1 minute. When hot, add butter and tilt pan to coat evenly. When butter is foamy, pour egg mixture into pan and swirl to spread it out to edges of pan.
As the egg mixture begins to set on the bottom, lift one edge with a heatproof flexible spatula and tilt the pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist, about 2 minutes total.
Sprinkle cheese either in a strip down the middle, if you plan on folding the omelet into thirds, or over one half, if you’re folding it in half. Loosen the omelet with the spatula. For a third-fold, fold one edge over strip of cheese in the middle, tip pan to slide omelet, folded edge first, onto a warm plate, flipping remaining edge over cheese filling as omelet leaves pan. For a half-fold, tip pan to slide omelet, cheese side first, onto warm plate; flip bare half over cheese as omelet leaves pan.
Cover with left over bruschetta tomato and basil. Serve with fresh fruit and a slice of wheat toast.
