A good caprese salad is all about fresh ingredients.

Look for some sunkissed tomatoes, fresh mozzarella and some bright basil, and you’re almost done!

Ingredients

2 oz cream cheese, room temperature
2 large eggs
2 balls fresh mozzarella, sliced
1 vine tomato, sliced
8-10 basil leaves
2 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground pepper, for garnish

Yields: 2 servings
Per serving: 3 net carbs*

Prep time: 5 min
Cook time: 8 min
Total time: 13 min

* Net carbs may vary based on brand used

Directions

In a medium bowl, whish together the eggs, cream cheese and a pinch of salt. It is okay to have some lumps in the mix, as these will melt while cooking.

In a small pan over medium heat, warm 1 Tbs of olive oil. Pour in half of the egg mixture and allow it to cook 3-5 min. Once the edges are golden, flip the crepe over and allow it to cook another 2-3 min.

Transfer the crepe to a plate, and repeat with the second half of the egg mixture.

To serve, top each crepe with a line of alternating mozzarella, basil and tomato. Drizzle with the remaining olive oil. Garnish with a pinch of kosher salt and some freshly ground pepper.