IGA offers simple recipes for Tomato Mozzarella Stacks, along with Tuna and Tomato Lunch Omelette cooked in a mug. The Tomato Mozzarella Stacks recipe calls for tomatoes, buffalo mozzarella, olive oil, balsamic vinegar and fresh basil leaves. The Tuna and Tomato Lunch Omelette recipe is cooked in a microwave.
To make Tomato Mozzarella Stacks, trim the tops and bottoms from 4 tomatoes and slice horizontally into thirds. Cut 2 5-ounce buffalo mozzarella balls into four slices. Mix 1/4 cup of extra-virgin olive oil with 1/4 cup of balsamic vinegar, and set aside. Assemble the stacks by setting a tomato slice on a plate and placing a mozzarella slice on top with one or two fresh basil leaves. Repeat with another slice of tomato, another slice of mozzarella, a couple of fresh basil leaves and a slice of tomato on top. Dress each stack with 2 tablespoons of the oil-and-vinegar dressing.
To make a Tuna and Tomato Lunch Omelette in a mug, whisk 1 egg with 1/3 cup of all-purpose flour, 1 tablespoon of olive oil, 1 tablespoon of cream and 1/2 teaspoon of baking powder in a mug. Mix in 2 tablespoons of canned light tuna, 1 tablespoon of diced tomato, 1 tablespoon of lemon zest and 2 teaspoons of chopped chives. Season with salt and pepper to taste, and then microwave on high for one minute and 20 seconds.