Caprese Omelette

Name: Caprese Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Eggs 4; Cluster tomatoes 2; Mozzarella cheese 1.67 cups; Fine salt to taste; Black pepper to taste; Basil to taste; Extra virgin olive oil to taste

it fr es de br

518

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 518
Carbohydrates g 6
of which sugars g 6
Protein g 34.6
Fats g 39.5
of which saturated fat g 16.44
Fiber g 2.6
Cholesterol mg 454
Sodium mg 1339

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Makes: 2 pieces
Cost: Low

PRESENTATION

Caprese omelet is seriously a perfect dish for summer. I mean, when you’re craving something light and super tasty, this is it. Originating from Campania, this twist on the classic caprese salad combines fresh, Mediterranean vibes. We’re talking juicy tomatoes, soft mozzarella, and fragrant basil—all wrapped in a fluffy caprese omelet. It’s made using the French method—which gives you a tender egg layer surrounding a cheesy, melty center. And the mozzarella? It stretches just right, giving that awesome "filante" effect Italians go wild for.

Honestly, this isn’t just for breakfast—people in Italy love it for a light lunch, especially on those hot days. Simple yet special. The caprese egg dish is all about genuine, summery ingredients, feeling a bit fancy while staying really chill. Campania folks? They get super creative with caprese flavors—panini, savory tarts—you name it. But the caprese omelette is a standout. Quick prep, fresh, herby goodness—what’s not to love?

The combo of moist eggs, bubbling mozzarella, and bright basil makes every bite a taste of the Italian coast. Seriously, good mozzarella and ripe tomatoes make a huge difference, keeping it all super juicy and flavorful. The mozzarella omelet style? Totally flexible. Toss in a pinch of oregano or maybe some extra veggies if you’re feeling adventurous.

This dish feels homemade, yet kinda special, fitting into easy breakfast recipes or quick dinners when you want something satisfying but not heavy. Once you dive into that creamy, cheesy center and taste the burst of basil, you’ll get why people love it. Especially when summer hits, it's not just a meal; it's like a little slice of Italian sunshine on your plate. And you know what? You’ll be coming back to it again and again. For real.

How to prepare Caprese Omelette

To prepare the caprese omelet, first cut the mozzarella into cubes 1 and drain the excess water by placing it between two pieces of paper towels until use 2. Wash and slice the tomatoes 3 to get about ten slices.

Heat a pan, place the tomato slices 4, season with salt 5, and grill for about 1 minute 6.

Prepare the mixture for the first omelet: in a bowl, add the two whole eggs, season with salt and pepper 7, and beat them with a whisk 8. Grease a pan with oil 9 and heat it up.

Pour in the beaten eggs 10 and cover with the lid 11. As soon as the surface starts to set and bubble, place three tomato slices on one side 12.

Add half of the well-drained mozzarella 13, two more tomato slices, and fresh basil 14. Fold the omelet over itself into a half-moon shape 15.

Fold well in half 16 and continue cooking on low heat, covering with the lid until the mozzarella has melted 17. The first omelet is ready; proceed in the same way with the second one. Serve your caprese omelets hot 18.