Have you heard me talk about the omelettata before? Surely you have. I've fallen in love with them. They are a perfectly easy and quick way to eat a healthy breakfast. I should know. I'm right smack dab in the middle of the 'busy season' around here. And by that I mean... the end of school, dance recital, and birthdays/anniversaries galore. (Happy Anniversary to my parents and also my parents-in-law!)

There's a lot of YAY going on, but also a lot of meltdowns (and I don't just mean with my 7 year old! Hah!) Anyway! I've been lacking a bit in the breakfast department and I had some local eggs in the fridge that had to be used up soon, so... I thought a new omelettata would be the way to go.

I love caprese anything. And I love anything with avocados in it even more. I mean... like truly love it. Especially warm avocados. If you have no idea what I'm talking about, you'll have to check out these Baked Egg & Avocado Bowls. So, that's where I decided to go. Avocado Caprese Omelettata. (Say that three times fast. I dare you.)

This omelettata has everything I love in it. Fresh tomatoes, avocado, melty mozzarella, and of course... pesto! 'Tis the season, y'all! Basil is still in full bloom and I am eagerly taking advantage of it, just like I do every year.

Om nom nom. I can't even begin to tell you all how good this guy right here was. Seriously, all of the different flavors and textures in here are absolutely to die for. Plus, I mean... it takes all of 20 minutes to get this baby done and ready to be eaten. ...And 15 minutes of that is cooking time!

Don't mind me, I'll just be over here scraping the crumbs off the skillet like a crazy person because YUM-ity YUM.

Avocado Caprese Omlettata
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Omelettata • Calories: 353.8 • Fat: 25.9 g • Saturated Fat: 8.3 • Carb: 9.3 g • Fiber: 3.9 g • Protein: 10.9 g • Sugar: 2.8 g • Sodium: 366.6 mg

Ingredients:
2 Whole Large Eggs, Lightly Whisked
2 Tbsp. Reduced Fat Milk
1/2 Small Avocado, Diced
1 Oz. Fresh Mozzarella, Cubed
1/2 Small Tomato, Sliced & Pat Dry
1 Tbsp. Reduced Fat Pesto or Homemade
Salt & Pepper to Taste

Directions:
Preheat the oven to 400 degrees F. and coat the inside of a small cast-iron or oven safe skillet with non-stick cooking spray.

Place the eggs seasoned with salt and pepper into the prepared skillet.

Add in the 1/2 Small Avocado, 1 Oz. Fresh Mozzarella, 1/2 Small Tomato, and 1 Tbsp. Reduced Fat Pesto.

Place the skillet into the oven to bake for about 15 minutes or until the egg has cooked through and the cheese has melted.

Enjoy right away!