Bruschetta Omelette

Posted by francis keyser Sunday, September 13, 2009
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to try to make an Omelet that was kind of a mix between the bruschetta we had a week or so ago and the Lasagna Omelet I made about a year ago. That is the only direction I had going into making this breakfast for us. I was running around picking up the house while it was cooking and did not fiddle at all with my core idea. I was really suprised that not only did it come out tasty but that I did not burn it! If you like Bruschetta and Omelets I highly suggest you try this yummy recipe!

Ingredients:
3 eggs
2-3 tbsp whole milk
3 campari tomatoes (diced)
2 cloves garlic (diced)
1 tbsp basil (diced)
fresh crack pepper (to taste)
kosher salt (to taste)
2 tbsp mozzarella (shredded)
2 tbsp ricotta
2 tbsp English coastal cheddar (shredded)
unsalted butter for skillet

In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings.

Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter has fully melted. Add garlic, tomatoes and basil. let cook for 2 minutes and then pour in the egg mixture, cover and let cook for 5 minutes or until the mixture begins to set at the edges. Now add your cheeses by placing them along one side of the omelet. Let cook 4-5 minutes covered. Fold omelet half without cheese over half with cheese using a spatula and let cook 2-3 minutes. Slide omelet onto a warm plate serve with toast or breakfast rolls.

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