Wholesome Caprese Omelet Recipe | Wellness Mama


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I like the sunshine, freshness of Caprese salad, particularly when I’ve extra tomatoes and basil within the backyard than I do know what to do with! Nevertheless, it isn’t very excessive in protein or fats, two issues our family makes sure to get in the morning. Enter the Caprese omelet!

What Is Caprese?

Caprese is an Italian salad made with sliced contemporary tomatoes, mozzarella, and basil with a drizzle of olive oil and a sprinkle of salt. It’s the right summertime appetizer or aspect. You possibly can actually make it at different instances of the 12 months as nicely, however there’s no beating the summer time freshness of produce picked proper out of the backyard.

Turning a Caprese Salad right into a Caprese Omelet

The Caprese omelet is similar to the scrumptious salad model however with a a lot larger protein punch.

To make it I whisk collectively eggs, salt and pepper, and garlic powder for the egg a part of the omelet. I sprinkle diced or sliced tomato, mozzarella, and basil over half of it. I give it a couple of minutes to prepare dinner, then flip the opposite half over the tomatoes and cheese.

Give it one other minute to let the cheese soften, and it’s finished!

An omelet this good can’t be contained to simply the breakfast realm — it makes a scrumptious lunch or dinner additionally!

Just a few omelet-making ideas:

  • Cook dinner it over medium-low warmth so the underside doesn’t get overcooked.
  • Use pan. I’ve a set of non-stick ceramic pans which are superb for making omelets.

Want Extra Breakfast Inspiration?

Since they’re a quick and wholesome supply of protein, now we have a number of eggs for breakfast. I can take most leftovers and switch them into omelet or frittata filling. Listed below are a few of our different  favourite egg-based breakfasts:

I even have a complete put up dedicated to egg-free breakfasts! Test it out here.


Caprese Omelet Recipe

A beautiful Caprese salad mixed with eggs for an entire meal


  • Soften butter in medium skillet over medium-low warmth.

  • 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 cowl the aspect with tomatoes, basil and cheese.

  • Cook dinner till set, flipping if wanted.

  • Take away and promptly high with extra tomatoes, basil, and cheese and drizzle with olive oil if desired.


Diet information is for a 2 egg omelet.
An excellent pan makes all of the distinction.


Serving: 1omelet | Energy: 366kcal | Carbohydrates: 4.5g | Protein: 14.1g | Fats: 33.2g | Saturated Fats: 18.1g | Ldl cholesterol: 392mg | Sodium: 489mg | Fiber: 1.1g | Sugar: 3.1g

That is my favourite omelet (no less than for this week)! What’s your favourite? Chime in beneath!