Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 slices whole wheat bread -- sturdy white or 1 tablespoon olive oil

  3. 1 clove garlic -- minced

  4. 2 large egg -- or extra-large eggs

  5. 1 teaspoon water

  6. 1 pinch salt

  7. 1 tablespoon unsalted butter

  8. 1/3 cup mozzarella cheese -- grated

  9. 2 tablespoons pesto -- homemade or store-bought

  10. 1/2 large Florida tomato -- cut into bite-size

  11. chunks

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees F. Cut the bread into cubes and toss with the oil and garlic in a bowl. Spread the cubes on a baking sheet and toast them for 15 to 25 minutes, until golden brown. Transfer to a plate to cool.

  2. When you're ready to make the omelet, have all the ingredients nearby. Crack the eggs into a small bowl, add the water and salt, and beat lightly.

  3. Place a nonstick omelet pan over medium-high heat and add the butter. When it starts to sizzle, add the eggs. Stir the eggs with a fork in a circular motion. When the eggs start to set and form curds, spread them out evenly across the bottom of the pan. Immediately turn the heat to very low.

  4. Wait a few more seconds and, when the top layer of egg is almost entirely set, sprinkle the cheese over the surface. Dot the surface with the pesto. Scatter the tomatoes and a handful of the croutons over half of the omelet and fold the other half over the filled side. Slide the omelet out of the pan and serve at onc


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