Local Ingredients: Caprese Egg White Omelette

On Saturday morning, I woke up feeling so relaxed.  For the first time in ages, Bret and I didn't have anything scheduled or planned for the day.  I let Bret sleep in and decided to get started on my day by making a healthy egg white omelette for breakfast.  While I usually make egg white omelettes with whatever frozen vegetables I have on hand, I had lots of fresh local ingredients to work with and I decided to make an egg white omelette using tomatoes, basil and mozzarella. 

I started out by chopping up some gorgeous yellow cherry tomatoes I had on hand.

I then washed and dried a handful of fresh basil from Atlas Farm.

I gave the basil a coarse shop and then put it aside.

I cubed a quarter of a ball of Fiore Di Nonno mozzarella cheese and also put that aside.

While I warmed up two skillets on the stove, I threw some leftover slices of bacon in the oven to cook while I prepared my omelettes.  To start on my omelettes, I added my cherry tomatoes to the pan and then poured in my egg whites.

I added some of the chopped basil, fresh cracked peppercorns, salt and oregano to the omelette and slowly let the omelette cook at medium heat. 

When the omelette was nearly ready, I added the cubed mozzarella to the omelette and then folded the omelette in half.  The omelettes slid off my non-stick pans so easily onto to the plate and I topped the omelettes with some fresh chopped basil.

Of course, no breakfast is complete without adding some bacon! 

When I woke Bret up, he told me that there is no better way to wake up than to the smell of bacon.  He was thrilled that I made this healthy and hearty breakfast.  The egg whites had a lot of nice flavor, especially from the sweet cherry tomatoes and the fresh chopped basil.  Since these three ingredients make up a Caprese salad, I decided to call this breakfast my Caprese egg white omelette, which is bound to make repeat appearances in my kitchen this summer!

What is your favorite kind of omelette?