Pesto Caprese Omelette with Mozzarella Cheese and Cherry Tomatoes

• Rinse and pat dry your fresh produce.
• Cut the tomatoes in half.
• Crack the eggs into a mixing bowl, and whisk together until smooth.

Heat 1 to 2 tablespoons of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the spinach to the pan and season lightly with salt. Cook for 90 seconds, stirring occasionally, or until wilted. Spoon the spinach into a small bowl and set aside.

Return the pan to the stovetop, add 1 to 2 tablespoons of cooking oil, and set the heat to medium. When the oil is hot, pour half of the whisked eggs into the pan. Swirl the pan to spread the eggs into an even layer, and cook for 1 minute, or until lightly set. 

Next, top the eggs with half of the cooked spinach and half of the tomatoes. Cook for 1 more minute. Finally, drizzle with a spoonful of the pesto and sprinkle with half of the mozzarella.

Gently scoot the first omelette out of the pan and onto a serving plate, and fold the omelette over to create a semi-circle. Return the pan to the stovetop, and repeat for the second omelette. 

Spoon the remaining pesto over the omelettes as desired and serve.