Caprese Omelet Recipe

Caprese Omelet Recipe

I’m a huge fan of Caprese Salad, especially right now when tomatoes and basil are literally growing like weeds in the garden, but it isn’t very high in protein or fat and doesn’t make a good meal by itself. No worries, eggs fix everything! Enter the Caprese Omelet!

This omelet is very similar to the delicious salad version but with a much bigger protein punch. Tired of the usual bacon and eggs (say it isn’t so!), try this Italian variation! An omelet this good can’t be contained to just the breakfast realm, and it makes a delicious lunch or dinner also.

how to make a healthy omelet

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Caprese Omelet

Ingredients

  • 2-4 Eggs
  • 2 TBSP butter
  • 1 small/medium tomato, diced
  • 3-4 (or more) basil leaves, finely chopped
  • shredded mozzarella to taste
  • Olive Oil (optional)
  • Garlic, salt and pepper (optional)

Instructions

  1. Melt butter in medium skillet over low/medium heat
  2. Scramble eggs with fork in a shall bowl and season with garlic, salt and pepper if desired
  3. Pour eggs into skillet and sprinkle tomatoes, cheese and basil on one half
  4. When eggs are partially set, fold the empty half over to cover the side with tomatoes, basil and cheese
  5. Cook until set, flipping if needed
  6. Remove and promptly top with more tomatoes, basil and cheese and drizzle with olive oil if desired

Courses Breakfast

Cuisine American

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This is my favorite omelet (at least for this week!) What’s your favorite? Chime in below!

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Reader Comments

  1. Yummy cant wait to make this on holiday in Italy with the farms freshly picked basil and tomatoes,

  2. well, here’s my answer as to what i’m having for breakfast this morning!

  3. That looks fantastic!  Caprese salad is a summer staple around here, but I never thought to make it into an omelet.

  4. I dont really do omelettes but that looks fantastic! Also just wanted to point out that you have the same plates as my parents parents wedding dishes, lol

  5. Thanks for the reminder…it’s been a while since I made omelets this way.   They were well-received at the b’fast table this morning. =) I used eggs, evoo, basil, tomatoes and farmers’ cheese…yum. =) I stop by every once in a while and enjoy your blog.  I see you also had a baby girl. =) Happy congrats!

  6. mmm… this looks delish. And I just got some heirloom tomatoes at the farmers market! Hopefully I’ve got enough basil in my little pot… I’m going to have this tomorrow night!

  7. Yikes! That look so yummy!!!! I’ll be sharing 🙂

  8. I am so going to make this. What a great after yoga breakfast idea! I think I’ll reach for the fresh mozz  as opposed to the low moisture kind- it’s so much creamier. Thanks for the tip! 

  9. I might try this as a frittata! Omelets sort of scare me w/ the flipping but I can do the frittata.

    • That sounds great! Let me know how it turns out. I’ve never had tremendous success with frittatas, but I’d love to hear your recipe
      if you make it!

    • That sounds great! Let me know how it turns out. I’ve never had tremendous success with frittatas, but I’d love to hear your recipe
      if you make it!

  10. OMG, I knew I liked you before, but now I REALLY feel a connection; I have the SAME plates.  They were my mom’s when we were growing up and there’s a couple that have made their way to my house 😀  That omelet looks great, too!
    (PS:  here’s my no-bun, blue cheese and onion topped burger on the same plate)

  11. Absolutely delicious! Took no time to make and of course simple ingredients that I always have on-hand!!! I will be making this again for sure! I added some onions in the middle because I put them in just about everything I eat, and I find the olive oil over the top is an absolute MUST. I will be recommending this recipe to A LOT of people.