This morning I noticed I had a “Big Boy” tomato sitting lonesome on the counter – begging to be eaten. Also had some left over fresh mozzarella from a dinner of caprece bruschetta one night last week. So I headed out to the garden for some basil and decided perhaps I would put some herbs in a French omelete and picked some marjoram and parsley instead of basil.

I mixed about 2 teaspoons of finely minced herbs to 3 eggs and a tablespoon of heavy cream. While my non-stick pan heated up I toasted some artisan style bread, peeled and sliced the tomato and sliced some of the mozzarella. I also peeled a big clove of my home grown garlic – Siberian, I think.

Set Up

Cook the eggs very slowly and when just about cooked through, lay your cheese down the middle, drizzle with a bit of extra virgin olive oil and fold the sides up over the cheese.

I used fresh, soft mozzarella, but any white cheese would probably taste good with these herbs and the tomato and garlic.

When the toast is just browned and still hot, rub with the fresh garlic, top with tomato slices, salt and pepper the tomato and then top with a bit of the omelet. Three eggs made 4 bruschetta.

Delish!