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Caprese Omelette

This Caprese Omelette is filled with balsamic drenched tomatoes, basil pesto, and mozzarella cheese; the perfect breakfast or brunch. 

Course Breakfast
Cuisine American, Italian
Keyword caprese omelette
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 omelettes

Ingredients

  • 5 large eggs
  • 1 cup grape or cherry tomatoes, cut into ¼th peices
  • 1 TBS balsamic vinegar
  • pinch of salt
  • pinch of black pepper
  • ½ cup shredded mozzarella cheese, (best to shred your own from a block)
  • ¼ 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.