Good morning! What better to start a day than with this creamy omelette filled with lots of fresh mozzarella and chopped basil. A great way to great any day.
Opening statement aside, I don't cook breakfast often. Weekday mornings are always rushed and everyone seems to have lost the power of speech. Who wants to sit around around a table with a bunch of non communicators? If you're lucky you'll get a grunt and an eye roll. So, I'll pass thank you. So, no weekday breakfasts at our place.
Sometimes, if the mood strikes me, I might make waffles on those mornings before anyone makes their way in the the kitchen. I do it as quickly as I can then run out of there before the clouds of doom hit. Not and exaggeration, I swear. Drop by my place at say 7:00 am on a Monday and we'll talk!
Mike, my husband, says there is something wrong with me because I'm all bright eyed and bushy tailed at the crack of dawn. That's when I peak. It's all down hill after the sun rises...ha! But I am a morning person and am most productive in he wee early hours. I can achieve more by 8:00 am that many can get done in eight hours. No lie. But there's a downside. Come 6 pm, I'm become the eye rolling and grunting non communicator. Longing to hit those soft duck feathers that I like to call my happy place. Otherwise know as my bed.
So there's ups and downs to morning people and evening people. There are fleeing moments at our place where everyone is on the same page. Note the word, fleeting.
With all that being said, breakfast is usually low on my priority list of things to cook. However, at weekends when there is less eye rolling and communications becomes verbal, I'm know to fire up the stove and crack some eggs.
I'll make all kinds of stuff like basic bacon and eggs, waffles, omelettes, French toast, pancakes, crepes, sausages, squeeze fresh juice (yes fresh!), set the table and await the happy smiling faces by say 11:00 am. It is the weekend after all. And generally everyone eats in peace with some small effort conversation. They are teenagers after all. Not sure what my husband's excuse is though? Umm, I'll have to think about about one..ha!
So with breakfast on my mind, let's take a look at this quick but delicious breakfast we have in front of us today.
Notes about the omelette:
The great thing about omelettes is that they are quick. And I think there's something a little decadent about them despite minimal effort in putting them together and cooking them. This one for example, only took 5 minutes to put together and was cooked in just under 10 minutes on the stove. Fancy can be quick!
I used a non stick pan for this omelette because I find that works best. And to lift the edges of the omeletts as it cooked I use a
I like my omelettes cooked well, so you might want to lessen the cooking time according to how well done you like your eggs.
I've added arugula to this omelette just because I love it. That's optional. If you like it toss it in, if not, just leave it off. I also topped it with a sprinkle of extra grated fresh mozzarella, a sprinkle of black pepper and more basil. Just because it looked good...ha!
A great way to start a lazy Sunday.
Happy cooking friends and enjoy those mornings!
Mozzarella & Basil Omelette
Serves 2 / Prep time: 5 minutes / Cook time: 15 minutes
1/4 Cup/60 ml milk
Small bunch fresh chopped basil
1/2 Cup/50 grams fresh mozzarella, grated
Arugula leaves (optional
2 Tablespoons butter
In a large bowl whisk together the eggs and milk. Whisk until light and foamy, about 1 - 2 minutes. Add the chopped basil and season with salt and pepper.
In an 8 inch non skillet set over medium heat, melt the butter and tilt to coat the pan. Pour in the egg mixture. Using a rubber spatula, start lifting the sides and tilting the pan little by little to let the egg cook evenly. Do this for about 5 - 8 minutes. When the eggs have almost set, evenly spread over the cheese. Allow the cheese to melt, 1 - 2 minutes. Fold over in thirds and remove from pan. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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