RecipeBruschetta Omelet

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 14 g
  • Total Fat: 19 g
    • Unsaturated Fat: 14.5
    • Saturated Fat: 4.5
  • Cholesterol: 370
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 440 mg

Bruschetta is a winning appetizer. In addition to its outstanding flavor (thanks to the tasty trio of juicy tomatoes, aromatic basil and fresh onions), it’s also extremely versatile. You can enjoy it on the classic crunchy bread—in my house, we also like to toss it with pasta, add on baked potatoes and use it as a garnish for chicken paillard. This recipe features mouthwatering bruschetta in omelet form. With just a little effort, you can transform an everyday egg breakfast into a unique eating egg-sperience. This is one omelet you’ll flip for!

Recipe Notes:
• I deliberately scaled down the bruschetta recipe to make just enough for one omelet. However, it’s easy enough to adjust for a bigger crowd.

• If you’re serving more than a couple of people and you don’t want to stand over the stove making one omelet after another, you can instead make a large batch of scrambled eggs and spoon the bruschetta over the top.

• Feel free the make the bruschetta your own and season it to suit your taste buds. Dial up the chopped onion, basil, salt and pepper, and adjust the balsamic to your liking.

  • Prep time
  • Total Time
This recipe makes 1 omelet
  • • 1 Roma or plum tomato, finely chopped (~¾ cup)
  • • 2 tablespoons red onion, finely chopped
  • • 1 clove garlic, minced (or ¼ teaspoon garlic powder)
  • • 1 tablespoon minced fresh basil leaves, more for garnish
  • • 2 teaspoons extra-virgin olive oil
  • • ¾ teaspoon balsamic vinegar
  • • Pinch salt and pepper
  • • 2 large eggs


To make bruschetta, add all ingredients except eggs to a large bowl and gently combine. Season with salt and pepper and set aside.

In a small bowl, beat eggs and season with a pinch of salt and pepper.

Liberally coat an 8- or 10-inch skillet with oil spray and warm over medium-high heat. Add eggs, tilting the pan to allow them to cover the entire circumference. Cook until the bottom is firm enough to flip, about 3 minutes. Using a wide spatula, carefully flip the egg. Cover 1 side with ¾ of bruschetta and fold the other side over the top. Transfer to a plate and garnish with extra minced basil and/or leftover bruschetta.

Try my Caprese Open-Faced Omelet.