Caprese Omelette with Mozarella and Fresh Basil

Mmmm. That’s about all I have to say. Starting your day off with this savory and filling omelette will surely make you send hard, run faster, or at least stop you from hitting your snooze button for the fifth time in a row.

Caprese Omelette with Mozzarella and Fresh Basil

• 4 eggs (or equivalent in vegan egg substitute)

• 8 fresh basil leaves (or 1 tbsp dried basil)

• 2 cloves garlic

• 1/4 bell pepper

• 1 small- medium size tomato, diced

• 1/8th diced red onion

• 1/4 cup fresh mozzarella (or vegan cheese substitute)

• salt and pepper to taste

• dash oil

Saute garlic, onion, and bell pepper in oil over medium heat for 1-2 mins in a small-medium sized frying pan, then add tomato and season with salt and pepper as desired. Cook for 4-5 minutes, until bell pepper is soft. While veggie mix is cooking, scramble 2 eggs and set aside. Cut mozzarella into slices and dice fresh basil. Once veggies are done, set aside in bowl (or whatever container is the most camping clean at the moment). Coat frying pan with more oil if needed, then pour eggs in. Tilt the pan as needed until eggs form a thin circle inside bottom of pan. Once eggs are mostly cooked, add 1/2 veggie mixture to one half of eggs. Top with mozzarella and fresh basil, fold other half of egg mixture on top to form a beautiful omelette (its ok if the egg rips, ya’ll, it’s still gonna taste amazing), let cheese melt, and then serve. Repeat process with the last 2 eggs and remaining veggie mix, congratulate yourself on crushing the first meal of the day, and enjoy.

Makes 2 hearty omelettes.

Grittify: Use dried basil, garlic power, and onion powder if you’re out of the fresh stuff. Omit the bell pepper if needed and swap fresh tomatoes for canned (if you can get your hands on a can of fire roasted tomatoes, it’ll make your omelette (and your day).

Gourmetify: Ooh, baby. Throw in a dollop of ricotta cheese to add a creamy texture and serve with a side of whole-grain toast.