Low-Carb Caprese Omelet

Ingredients makes 1 serving

• 3 large eggs
• 1 tbsp butter or ghee (14 g/ 0.5 oz)
• ¹/₃ cup cherry tomatoes, halved (50 g/ 1.8 oz)
• 2 slices fresh mozzarella (30 g/ 1.1 oz)
• 3-6 basil leaves, chopped
• 1 heaped tbsp grated Parmesan or other Italian hard cheese (10 g/ 0.4 oz)
• 1 tbsp pesto (15 g/ 0.5 oz) - you can make your own pesto
• sea salt and pepper, to taste
• Optional: 1 tsp balsamic vinegar and 1 tbsp extra virgin olive oil to drizzle on top

Instructions

1. In a small bowl whisk together the eggs with 1 tbsp water.

2. Heat the butter in a small nonstick ceramic skillet over low heat.

3. Pour the eggs into the skillet pushing the cooked edges toward the center, cooking and tilting the pan so that the uncooked egg reaches the hot pan.

4. When the top of the eggs are set place the half of the tomatoes, basil, parmesan, and mozzarella on one side of the eggs.

5. Fold in half and place on a plate. Drizzle with pesto and top with remaining tomatoes. Optionally, drizzle with balsamic vinegar and olive oil. Serve immediately.