Mother's Day Caprese Omelette

15th May 2017

Serve a delicious Caprese Omelette Recipe for mother's day with this yummy recipe from  La Sierna's. It's a nice Italian twist on a brunch classic that can feed the family. Serve with Rosemary Potatoes to complete the meal: 

Caprese Omelette


  1. 4 Eggs (scrambled)
  2. Mozzarella (a ball, sliced) 
  3. Fresh Basil (10-15 leaves) 
  4. Tomatoes (3 large or 5 medium, chopped) 


  1. On medium heat, add the eggs to the pan and stir lightly to precook the eggs. (Don't stir too much or it becomes scrambled eggs.) 
  2. Let it settle and form the outside of the omelette. 
  3. Lay on the mozzarella cheese, fresh basil, and tomatoes down the middle of the eggs. 
  4. Fold the edges over the filling. 

Rosemary Potatoes 


  1. 1/2 pound of potatoes 
  2. Olive Oil (3 tablespoons) 
  3. Sage  (1 tablespoon)
  4. Rosemary (1 tablespoon)
  5. Sea salt (a pinch) 

(This can be prepared in advance and warmed up and served with the eggs.)

  1. Bring water to boil:
  2. Blanche the potatoes. 
  3. In a medium pan, add olive oil and blanched potatoes. 
  4. Add the Sage, Rosemary and Sea Salt then sautee. 

LaSierna Cocktail: 

  1. Fill a glass 2/3rd with chilled SYLTBAR Premium Rose
  2. Add a splash of Vermouth 

Watch Marchello from LaSiera put together this meal on WPTV.