Caprese Omelet (High-Protein!)
There’s something about the tomato–mozzarella–basil combo that never misses… and when you tuck it into a soft, melty omelet, it becomes a total morning upgrade. This Caprese Omelet is quick, protein-packed, and feels just a little elevated—like something you’d order at brunch, but made effortlessly at home.
I’m always looking for ways to turn simple ingredients into something exciting, and this one came together on a whim. I had tomatoes on the counter, fresh basil that needed a little love, and eggs ready to go—so I gave the tomatoes a quick sear (game-changer!), poured the eggs right over top, and finished it with melty mozzarella. The result? Juicy, savory, slightly sweet bites with that signature Caprese vibe in every forkful.
It’s no secret I’m completely caprese-obsessed… I’ve taken this trio in just about every direction with recipes like my Caprese Avocado Toast, Avocado Caprese Salad, Cantaloup Caprese Kebab, Caprese Caesar Wrap, Peach Caprese Platter, Blackberry Caprese Skewers, and even a Watermelon Caprese!
If you’re all about a savory breakfast moment, you’ll also love my Mediterranean Quiche Biscuits, Cabbage and Eggs Skillet, Cheddar Protein Biscuits, High-Protein Scrambled Eggs, High-Protein Breakfast Pizza, and Asparagus, Swiss Chard and Feta Frittata—so many ways to keep mornings exciting and satisfying.
Whether you’re in the mood for a quick weekday breakfast or a leisurely weekend brunch, this dish delivers that feel-good, fresh-from-the-kitchen energy. I highly recommend a drizzle of balsamic glaze or a few spoonfuls of pesto to take it over the top… trust me, it’s ome-lit magic.
Try my Bruschetta Omelet!
Caprese Omelet (High-Protein!)
Ingredients
- 2 large eggs, lightly beaten
- Pinch of salt and pepper
- 1 tablespoon fresh basil leaves, minced
- 3 to 4 tomato slices
- 3 slices mozzarella cheese
- Fresh whole basil leaves
- Balsamic glaze, optional
Instructions
- Season eggs with salt, pepper and minced basil. Set aside.
- Liberally mist an 8- or 10-inch skillet with oil spray and warm over medium-high heat. Add tomato slices to the hot pan and allow them to sear on first side for 1 minute.
- Using a rubber spatula, flip tomatoes and sear second side for another minute. Pour eggs over tomatoes, tilting the pan to evenly distribute them across the entire circumference.
- Allow eggs to cook and firm, about 2 minutes. Then, layer on mozzarella slices and cover pan with lid to allow the cheese to melt.
- When cheese is melted, scatter a few fresh basil leaves and transfer open-faced omelet to a plate by carefully sliding it off the pan.
- Garnish with a drizzle of balsamic glaze or pesto and freshly ground black pepper.
