In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pesto Caprese Omelet with Mozzarella Cheese & Cherry Tomatoes
Gluten-Free Friendly, No Added Sugar, Vegetarian, Soy-Free
2 Servings, 530 Calories/Serving
Start your day off right with this simple omelet featuring an Italian “caprese” spin. Fold fluffy eggs over spinach, cherry tomatoes, and mozzarella cheese, with our basil-Parmesan pistou adding herbaceous flavor to every bite.
Ingredients: 4 eggs, ¼ pound organic cherry or grape tomatoes, 2 ounces shredded mozzarella, Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic), ¼ pound organic baby spinach or other leafy greens
Instructions
1
Prepare the omelet
- Cut the toybox cherry tomatoes in half.
- Empty the basil-Parmesan pistou into a small bowl. Season to taste with salt.
- Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the spinach and season lightly with salt. Cook for 90 sec, or until wilted, stirring occasionally. Transfer to a second small bowl.
- Add 1-2 tbsp. of cooking oil to the saute pan. When the oil is hot, carefully pour in half of the eggs. Swirl the pan to spread into an even layer and cook for 1 min, or until lightly set. Top the eggs with half of the cooked spinach and half of the tomatoes. Cook for 1 min, then drizzle with a spoonful of the pistou and sprinkle with half of the shredded mozzarella cheese. Use a rubber spatula to gently scoot the omelet onto a serving plate and fold it in half to enclose the toppings.
- Return the pan to the stovetop and repeat the previous bullet to make the second omelet.
2
Serve
Season the omelets to taste with salt and pepper, and drizzle with the remaining pistou as desired.
Contains: Eggs, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.