Caprese Flat Omelet
Here's a really quick flat omelet that is exactly what it seems, only better. The omelet is prettier than a traditional omelet because you can actually see the filling.
INSTRUCTIONS
Heat 8 1/2” nonstick ovenproof skillet over medium heat. Add the olive oil and allow to warm for one full minute, swirling the pan to coat. Add the eggs.
Swirl the pan above the heat a few times. As the eggs begin to set, lift up one side of the omelet with a small heat-proof spatula and allow the oozy eggs to run underneath. After about two minutes, when only a bit of jiggle remains, scatter the cheese slices and tomato halves (cut side up) atop the eggs. Cook 1 minute longer.
Slip the eggs under a hot broiler for 2 to 3 minutes, until the cheese melts, the eggs turn golden brown in the center, and the edges crisp. Remove from the oven and sprinkle with fresh basil leaves and coarse salt. Drizzle with a thin stream of additional olive oil, if desired.
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