Those of you on Foodbuzz.com have probably noticed a trend with me in the “What I’m Craving” section of my profile. More often than not, I’m craving some sort of omelette. I’m not sure if it’s the versatility of the omelette, the ease of preparation, or the fact that you can get a nice, filling, high-protein meal in one dish, or all of the above, but I love a great omelette. Even when I happen to be at a restaurant for breakfast (read: Denny’s after a concert), my eye usually lands on the omelette section of the menu. I try them at almost every restaurant that will offer them, learning what not to do and acquiring new tips for my home creations (thanks, Cheesecake Factory for the lovely addition of herbs in your California Omelette!). What I don’t like about restaurant omelettes is how greasy they can be. There’s a certain grease threshold I have and most places beat that more often than not. The worst part about a restaurant omelette, however, is the price: $9-11 on average for some eggs with a bit of filling? Unacceptable!
I came up with this recipe about a year ago and have loved it ever since. I think it’s hard not to love a traditional Caprese salad for its simplicity and combination of flavours: fresh tomatoes, fresh basil, and fresh mozzarella cheese. I was dying to do something new with my omelettes and had just scored said fresh ingredients at the farmer’s market, so I thought it would be interesting to throw a Caprese salad in an omelette. It was a great idea! It’s fresh-tasting, oozing with cheese (someone really ought to find me a cheese rehab centre), and incredibly easy to make. The key to making this taste as wonderful as it does is to have the freshest ingredients possible. This will not work with dried basil and as much as I love sundried tomatoes, they won’t achieve the same result as a juicy, fresh one will. And of course, there’s the cheese. Resist the urge to get regular or processed mozzarella if at all possible. Buy a container of fresh mozzarella balls or a nice mozzarella “chub” as this will make all the difference in the world. It will cost about the same as the processed gunk (~ $3/8oz) and tastes a lot better.
Serve this for Sunday brunch or as a nice change for dinner with some crusty Italian bread. Then sit back and marvel at how beautifully delicious this is for about $2/omelette, a savings of up to $8 for something you probably won’t find at every restaurant. And it’s much healthier because you know exactly how it’s being cooked.