Bruschetta Omelet
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.
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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!
Try my Caprese Open-Faced Omelet.
Bruschetta Omelet
Ingredients
- 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
Instructions
- 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.