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Fresh Mozzarella Omelettes with Tomato, Basil & Avocado 👍
Food & Drink
Yield 2 Time 30 minutes
Time: ~30 minutes
4 eggs, divided and whisked
Salt & Pepper
1-2 T butter
1/4 c ricotta cheese
4 slices of fresh mozzarella
2 garlic cloves, minced
1 T olive oil
1/2 c - 3/4 c cherry tomatoes, halved
1/4 c basil, chopped
1 avocado, chopped
Making the omelets:
Place a skillet on med-high heat. Coat bottom of the skillet with melted butter. Whisk 2 eggs in a bowl and add a dash of salt and pepper. Once butter is sizzling in pan, add whisked eggs and tilt pan to evenly distribute across the bottom. Cook eggs for about 1 minute (eggs should be cooked on the bottom) and loosen edges. Flip omelettes over and cook the other side for about 30 seconds. While still on skillet, spread with 2 T of ricotta cheese and 2 slices of fresh mozzarella. Allow cheese to melt for about 30 seconds. Remove omelette and place on a plate. Fix next one.
Making the filling:
In a skillet on med-high heat, heat olive oil. Then add garlic and sauté for 1 minute. Quickly add in tomatoes and basil and sauté for about 15 seconds. Place filling inside omelettes and top with avocado.