Open-Faced Caprese Omelet
2 large eggs
1 tsp UP EVOO
1/2 cup shredded part-skim mozzarella cheese
1 sliced medium vine-ripened tomato
1 tsp Traditional Balsamic Vinegar
sea salt to taste
basil leaves for garnish
Whisk together eggs and gently cook on medium-low heat in EVOO to make an open-faced omelet.
Top evenly with cheese during cooking.
Slide omelet onto a plate and top with tomato.
Drizzle with Balsamic, add sea salt, and garnish with basil leaves.