Caprese Omelette


There doesn’t seem to be anything better than being woken up by the sunlight streaming through the blinds followed  with a fresh cup of coffee and breakfast in bed.  The fantasy becomes a reality about once a month and when it does happen, you can bet I take full advantage a peaceful morning, my favorite Italian coffee, fluffy omelets, and my mother’s homemade jam spread across lightly toasted Ezekiel bread.  The bright, bold flavors of this omelette were the perfect addition to my rare tranquil mornings.

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  • 1 tsp of olive oil
  • 1 whole egg
  • 2 egg whites
  • 2 compari tomatoes
  • 1 tbsp of fresh basil
  • 1 oz of fresh mozzarella cheese, chopped
  • Servings: 1
  • Difficulty: easy


Over medium heat, place oil in a medium nonstick pan

Add the tomatoes and basil and saute for 1-2 minutes, just until warm

While cooking, scramble the egg and egg whites together and pour over tomato and basil

As the eggs cook, push one edge of the egg into the center of the pan allowing the liquid in the middle to expand out and cook, continue doing this until no liquid remains

Reduce heat to low, add mozzarella cheese and fold omelette in half

Cover pan for 1-2 minutes to allow cheese to melt

Top with salt and pepper if desired


  • Calories:  230
  • Carbohydrates: 5 grams
  • Fat:  15 grams
  • Protein:  19 grams



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