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I love the light, freshness of Caprese salad, especially when I have more tomatoes and basil in the garden than I know what to do with! However, it isn’t very high in protein or fat, two things our family makes sure to get in the morning. Enter the Caprese omelet!
What Is Caprese?
Caprese is an Italian salad made with sliced fresh tomatoes, mozzarella, and basil with a drizzle of olive oil and a sprinkle of salt. It’s the perfect summertime appetizer or side. You can certainly make it at other times of the year as well, but there’s no beating the summer freshness of produce picked right out of the garden.
Turning a Caprese Salad into a Caprese Omelet
The Caprese omelet is very similar to the delicious salad version but with a much bigger protein punch.
To make it I whisk together eggs, salt and pepper, and garlic powder for the egg part of the omelet. I sprinkle diced or sliced tomato, mozzarella, and basil over half of it. I give it a few minutes to cook, then flip the other half over the tomatoes and cheese.
Give it another minute to let the cheese melt, and it’s done!
An omelet this good can’t be contained to just the breakfast realm — it makes a delicious lunch or dinner also!
A few omelet-making tips:
- Cook it over medium-low heat so the bottom doesn’t get overcooked.
- Use a good pan. I have a set of non-stick ceramic pans that are amazing for making omelets.
Need More Breakfast Inspiration?
Since they are a fast and healthy source of protein, we have a lot of eggs for breakfast. I can take most leftovers and turn them into omelet or frittata filling. Here are some of our other favorite egg-based breakfasts:
- Breakfast Pizza
- Broccoli Quiche with Bacon
- Huevos Rancheros
- Shakshuka Eggs (I saw this Caprese version of shakshuka eggs the other day!)
- Vegetable Frittata
I also have a whole post devoted to egg-free breakfasts! Check it out here.
Caprese Omelet Recipe
Ingredients
- 2 TBSP butter
- 2 eggs
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 dash pepper
- 1 small tomato (sliced or diced)
- 3 leaves fresh basil (finely chopped)
- ¼ cup mozzarella (shredded)
- olive oil (optional)
Instructions
- Melt butter in medium skillet over medium-low heat.
- In a small bowl, scramble the eggs with fork and season with garlic powder, salt, and pepper if desired.
- Pour the eggs into the skillet and sprinkle half of the tomatoes, basil, and cheese on one half.
- When eggs are partially set, fold the empty half over to cover the side with tomatoes, basil and cheese.
- Cook until set, flipping if needed.
- Remove and promptly top with more tomatoes, basil, and cheese and drizzle with olive oil if desired.
Notes
Nutrition
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This is my favorite omelet (at least for this week)! What’s your favorite? Chime in below!
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)
love it!
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!
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!
Yikes! That look so yummy!!!! I’ll be sharing 🙂
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!
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!
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
That looks fantastic! Caprese salad is a summer staple around here, but I never thought to make it into an omelet.
well, here’s my answer as to what i’m having for breakfast this morning!
Yummy cant wait to make this on holiday in Italy with the farms freshly picked basil and tomatoes,