RecipeCaprese Open-Faced Omelet

Nutrition Facts
Amount per Serving
  • Calories: 240
  • Protein: 20 g
  • Total Fat: 15 g
    • Unsaturated Fat: 9 g
    • Saturated Fat: 6 g
  • Cholesterol: 390 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 620 mg

Easy meets elegant in this delicious breakfast recipe. It combines the classic Italian flavors of fresh tomatoes, creamy mozzarella, and fragrant basil into one oversized omelet. Whether you’re in the mood for a quick weekday breakfast or a leisurely weekend brunch, this meal delivers the ultimate feel-good vibe. I highly recommend drizzling balsamic glaze over the top or adding puddles of pesto to heighten the experience. This dish is om-lit!

  • Prep time
  • Total Time
This recipe makes 1 serving

• 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


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.

Note: Add 30 calories per tablespoon balsamic glaze

Try my Cacio e Pepe Egg Salad.