Caprese Omelette with Tomatoes, Pesto & Mozzarella

This Caprese Omelette is filled with balsamic drenched fresh tomatoes, basil pesto, and mozzarella cheese. Whip this up for the perfect breakfast or brunch. 

This Caprese Omelette is easy to make, yet stunning and delicious. If you are hosting a bunch or breakfast you can totally wow all your guests with this easy omelette. I’d recommend serving the caprese omelette with a spring salad or a fresh fruit salad.  When tomatoes are in season, this would perfect be the perfect meal to make with your garden tomatoes.

How to make a Caprese Omelette:

• Whipping the eggs until they foamy will help get a light and fluffy omelette; do this first. 
• Using a nonstick 8 inch skillet will help contain the omelette while you are cooking it. It is also the perfect size for a traditional omelette. 
• Cut the tomatoes into 4th’s and add them to a small bowl. Drizzle with balsamic vinegar, sprinkle salt and pepper; mix to combine and set aside. 
• Add eggs to skillet and when your eggs are close to being set, add tomatoes and mozzarella on one side of the omelette and cook another 30 seconds. 
• Using a silicone spatula, carefully flip the side of the omelette over the filling, and lightly press down. Cook about another minute.
• Carefully remove the omelette from the skillet and place it onto the plate. Top with basil pesto, more tomatoes, and some more mozzarella cheese.

I love making this omelette on random days, too, because it makes me feel like I am treating myself to a fancy breakfast. It’s a great way to start the day with some fresh coffee or orange juice.

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How to make Homemade Basil Pesto:

• Ingredients: 1 cup basil leaves, 1 garlic clove, 1 TBS pine nuts, 1/3 cup olive oil, 1/4 cup parmesan cheese, salt and pepper
• Add all ingredients to a food processor; process on high for about 30 seconds, scrape down sides, then process again for 10 seconds. 
• Scrape out with a spatula, placing into a small bowl.
• TIP: Want to make extra? Freeze in ice cup trays and store in the freezer- fresh pesto whenever you need it!

Tools you might need to make a Caprese Omelette:

• I like to use an nonstick 8 inch skillet when making my omelettes.
• Using a silicone spatula will aid in getting the spatula completely under the eggs.
• Using a quality balsamic vinegar will help the flavors pop.

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More Breakfast Ideas:

• Caramel Apple Monkey Bread:  Loaded with caramel, apples, and delicious brown sugar, this Apple Monkey Bread is going to be everyone’s favorite fall treat! Serve it up for breakfast or dessert!
• Cranberry Lemon Loaf: The perfect blend of sweet and tart, this Cranberry Lemon loaf is a delicious quick bread topped with a sweet glaze.
• Pink Ombre Pancakes:  Pink Ombre Pancakes are simple to make and such a pretty breakfast! Serve them to your sweetheart for Valentine’s Day or any occasion!

5 from 7 votes

Print

Caprese Omelette

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

This Caprese Omelette is filled with balsamic drenched fresh tomatoes, basil pesto, and mozzarella cheese. Whip this up for the perfect breakfast or brunch.

Servings: 2 omelettes

Ingredients

• 5 large eggs
• 1 cup grape or cherry tomatoes, cut into 1/4th peices
• 1 TBS balsamic vinegar
• pinch of salt
• pinch of black pepper
• 1/2 cup shredded mozzarella cheese, (best to shred your own from a block)
• 1/4 cup basil pesto (homemade or store bought)
• 2 TBS parmesan cheese

Instructions

1. Place chopped tomatoes into a small bowl with balsamic vinegar. Add salt and pepper; mix to combine. Set aside.

2. In a small bowl, whisk eggs until foamy.

3. In a nonstick skillet over medium heat (spray the skillet with nonstick spray if the skillet is not nonstick), add half of the eggs; Cook 1 minute over medium heat. Lightly scrape the sides of the egg towards the center, allowing raw egg to run out to the sides. Repeat around the edges.

4. Add half tomato mixture on one half of the eggs, add about 2 TBS of mozzarella cheese over the tomatoes. Cook until just about set. Using the spatula, fold the omelette over the top. Cook a few more seconds, then carefully remove from the skillet.

5. Add half of the basil pesto to the top of the omelette, about 2 TBS mozzarella cheese, half of the parmesan cheese, and a few tomatoes. Serve.

6. Repeat above directions for second omelette.

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– Allyson