I have 2 confessions about this idea. Ya ready?
1. It was inspired by a certain someone who recently launched her first cookbook
2. I don’t like cheese on eggs.
How can I not like cheese on eggs. Seriously? I like cheese and I like eggs but together they give me the willies. Weird, I know.
That being said, this was good! I was a bit shocked. I still prefer my eggs with no cheese but this was a fun way to start the day and a great way to use the fresh basil from my new garden!!
- 1 egg
- 1 egg white
- 1 slice of a large tomato or a few slices of a smaller one
- 3-4 fresh basil leaves
- ½ ounce fancy shredded mozzarella cheese
- Salt & Pepper
- non-stick cooking spray
Heat a small non-stick skillet over medium low heat. Spray with non-stick cooking spray.
Beat the egg and egg white together. pour in the pan and let sit for a few minutes until set. They key is low heat, we don’t want to have to flip it.
Once you can jiggle the pan and only have the top shake a bit, lay the tomato slices on top. Sprinkle with a bit of salt and pepper. Top with the cheese and basil leaves. Cover.
Cook for about 1-2 minutes until cheese melts. Serve!
Update: kyree asked a great question in the comments and I totally forgot I was going to address this with this picture. When I make eggs with the toddler we always use 3, I get 1 egg and 1 egg white and he get’s 1 egg and 1 egg yolk. He’s still young enough that the extra fat and nutrients are beneficial for him and it’s an easy way to get more vitamins. I once heard that an egg yolk is natures multivitamin.
I snapped the picture after taking mine (I know they aren’t the best this time) and the toddler felt left out. He said “take a picture of MY eggs” so that’s what I did. and it couldn’t have come out cuter. For more on how we make eggs in the morning check out Mommy and Me Omelets.
|Servings||Amt per Serving|
|129||8g||1g||old: 3||new: 3|