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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:
I also have a whole post devoted to egg-free breakfasts! Check it out here.
Caprese Omelet Recipe
A lovely Caprese salad combined with eggs for a complete meal
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.
A great pan makes all the difference.
Serving: 1omelet | Calories: 366kcal | Carbohydrates: 4.5g | Protein: 14.1g | Fat: 33.2g | Saturated Fat: 18.1g | Cholesterol: 392mg | Sodium: 489mg | Fiber: 1.1g | Sugar: 3.1g
This is my favorite omelet (at least for this week)! What’s your favorite? Chime in below!