Omelette Caprese

Ingredients for 2 servings:

• 6 eggs, size M
• 3 tbsp cream
• 1 ball of mozzarella
• 1 large tomato(s)
• 1 onion(s), red
• 30 g pine nuts
• 6 sprigs basil
• 2 tbsp pesto, green
• 2 tsp balsamic vinegar, dark
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Omelette topped with mozzarella, tomato and basil

Peel the onions, halve them, and slice them into thin rings. Wash the tomato, halve them, remove the stem, and thinly slice the tomato. Drain the mozzarella, halve them, and slice them thinly. Wash the basil, spin it dry, and roughly chop the leaves. Crack the eggs into the cream and season with salt and pepper. Toast the pine nuts in a pan without oil, then remove them immediately. Heat 1 tablespoon of olive oil in the pan and add half of the egg mixture, covered, over low heat for about 5 minutes. Remove the omelet from the pan, spread with 1 tablespoon of pesto, top with half of the mozzarella, onions, tomatoes, basil, and pine nuts, season with salt and pepper, and drizzle with a little balsamic vinegar. Fold the empty half over the filled half and keep the omelet warm in the oven. Repeat the process for the second omelet. Arrange the omelets on plates, garnish with basil and serve immediately.