What better to start a day than with this Mozzarella & Basil Omelette. A creamy omelette filled with lots of fresh mozzarella and chopped basil. A great way to great any day.
Who loves Breakfast? I’m a huge fan, but not such a fan of cooking breakfast regularly. Morning’s are generally rushed and there’s not a whole lot of time to putter around the kitchen slow cooking eggs. Am I right or am I right?
But come Sunday morning, I’m all about Breakfast & Brunch. I’ll happily make Pancakes, Crepes, Hashbrowns, sausages & eggs or whatever else the family would like on a weekend. After all, it’s the weekend and time for indulging.
And of of my personal favourite breakfasts has to be Omelettes. Much like my Zucchini & Parmesan Frittata and the Red Pepper Leek and Mozzarella Omelette, this is delish! I love them all and this Mozzarella & Basil Omelette sure hit the spot.
What We Need To Make The Mozzarella & Basil Omelette
The great thing about Omelettes, is that they are quick and usually use just minimal ingredients. Here’s all we need for this omelette.
- Eggs
- Milk
- Butter
- Fresh Mozzarella
- Arugula
- Basil
- Salt
- Pepper
REMEMBER, The full recipe and ingredient list is always found at the end of the post in the recipe card.
Sometimes, if the mood strikes me, I might make waffles on those mornings before anyone makes their way in the the kitchen. I do it as quickly as I can then run out of there before the clouds of doom hit. Not and exaggeration, I swear. Drop by my place at say 7:00 am on a Monday and we’ll talk! And if I feel extra organized, sometimes I’ll stock the fridge with Bell Pepper & Egg Breakfast Muffins.
With all that being said, breakfast is usually low on my priority list of things to cook. However, at weekends when there is less eye rolling and communications becomes verbal, I’m know to fire up the stove and crack some eggs.
Looking For some More Great Omelette Ideas for your Breakfast Table
Notes about the omelette
The great thing about omelettes is that they are quick. And I think there’s something a little decadent about them despite minimal effort in putting them together and cooking them. This one for example, only took 5 minutes to put together and was cooked in just under 10 minutes on the stove. Fancy can be quick!
I used a non stick pan for this omelette because I find that works best. And to lift the edges of the omeletts as it cooked I use a Pampered Chef spatula. It is the one kitchen tool I don’t think I can live without. I have had it for years and years, use it pretty much every day and it’s still going strong. This is not an ad, I just love that product.
I like my omelettes cooked well, so you might want to lessen the cooking time according to how well done you like your eggs.
I’ve added arugula to this omelette just because I love it. That’s optional. If you like it toss it in, if not, just leave it off. I also topped it with a sprinkle of extra grated fresh mozzarella, a sprinkle of black pepper and more basil. Just because it looked good…ha!
A great way to start a lazy Sunday.
Happy cooking friends and enjoy those mornings!
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Get the recipe!
Mozzarella & Basil Omelette
Ingredients
- 4 Eggs
- 1/4 Cup milk
- Small bunch fresh chopped basil
- 1/2 Cup mozzarella grated
- Arugula leaves (optional
- Salt
- Pepper
- 2 Tablespoons butter
Instructions
- In a large bowl whisk together the eggs and milk. Whisk until light and foamy, about 1 – 2 minutes. Add the chopped basil and season with salt and pepper.
- In an 8 inch non skillet set over medium heat, melt the butter and tilt to coat the pan. Pour in the egg mixture. Using a rubber spatula, start lifting the sides and tilting the pan little by little to let the egg cook evenly. Do this for about 5 – 8 minutes. When the eggs have almost set, evenly spread over the cheese. Allow the cheese to melt, 1 – 2 minutes. Fold over in thirds and remove from pan. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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